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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
1 lb lump crabmeat, picked over for shells and cartilage
1 tsp chopped garlic
1/2 cup chopped pickled jalapenos
1/4 lb Monterey Jack cheese with jalapenos, grated
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 tsp salt
1/2 cup mayonnaise
2 oz Parmigiano-Reggiano cheese, grated
Toasted Croutons
1 loaf French bread (about 8 inch in diameter and 15 inch long), ends trimmed and cut crosswise into 1/4 inch thick slices
5 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat the oven to 350. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. Serves 8
Toasted Croutons: Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the 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 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.
HOT JALAPENO CRAB DIP
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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
1 lb lump crabmeat, picked over for shells and cartilage
1 tsp chopped garlic
1/2 cup chopped pickled jalapenos
1/4 lb Monterey Jack cheese with jalapenos, grated
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 tsp salt
1/2 cup mayonnaise
2 oz Parmigiano-Reggiano cheese, grated
Toasted Croutons
1 loaf French bread (about 8 inch in diameter and 15 inch long), ends trimmed and cut crosswise into 1/4 inch thick slices
5 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat the oven to 350. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. Serves 8
Toasted Croutons: Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the 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 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.