Hot Jalepeno Crab Dip

Hot Jalepeno Crab Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 pound lump crabmeat, picked over for shells and cartilage

1 teaspoon chopped garlic

1/2 cup chopped pickled jalapenos

1/4 pound Monterey Jack cheese with jalapenos, grated

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 cup mayonnaise

2 ounces Parmigiano-Reggiano cheese, grated

TOASTED CROUTONS:

    1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices

    5 tablespoons olive oil

    1/4 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    Directions

    Preheat the oven to 350 degrees F. 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.

    TOASTED CROUTONS:
    Preheat oven to 400 degrees F. 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 teaspoon of the salt and 1/8 teaspoon 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.

    Yield: about 32 croutons
    Yield: 8 appetizer servings

    ©
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Latest Reviews

"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz

"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group." - moshasmama

"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.

"Gourmet Sweet Potato Classic" - tinaclinkenbeard

"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.

"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop

Happy cooking...