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Hot Jalapeno Crab Dip
Ingredients
- 1 lb lump crabmeat picked over for shells and cartilage
- 1 tsp minced garlic
- 1/2 c. minced pickled jalapenos
- 1/4 lb Monterey Jack cheese with jalapenos grated
- 1 tsp Worcestershire sauce
- 1 tsp warm sauce
- 1/2 tsp salt
- 1/2 c. mayonnaise
- 2 ounce Parmigiano-Reggiano cheese - grated
- 1 loaf French bread - (abt 8" dia by 15" long) ends trimmed, cut crosswise into 1/4" thick slices
- 5 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
Directions
- For the croutons: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the extra virgin olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 min, then turn the baking sheet around in the oven to ensure even browning. Bake till the croutons are lightly browned, about 6 more min. Remove from the oven and let cold completely before serving. (Yields about 32 croutons)
- For the crab dip: Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, warm sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mix into a medium-size baking dish. Sprinkle the Parmesan cheese proportionately on the top of the crabmeat mix. Bake till golden and bubbly, about 25 min. Remove from the oven and let sit for about 5 min before serving with the croutons.
- This recipe yields 8 appetizer servings.
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