Hot Jalapeño Crab Dip
A delicious, flavorful crab dip with kick.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon minced garlic
1/2 cup chopped pickled jalapeño
1/4 pound Monterey jack cheese, with jalapeños, grated
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces freshly grated Parmesan cheese
- Preheat the oven to 350°F (175°C).
- Combine the crabmeat, garlic, jalapeños, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the Parmesan evenly on the top of the crabmeat mixture.
- Bake for about 25 minutes, or until golden brown and bubbly. Let sit for about 5 minutes before serving with chips, crackers, crudite or croutons.
Makes 6 to 8 servings.