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Hot Jalapeno Crab Dip

by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett
familyappetizerprinted-with-annotationsappetizerpartyneeds review
Yield: 8 appetizer servings
Hot Jalapeno Crab Dip

Ingredients

produce
  • 1/2 teaspoonchopped garlic(chopped)
  • 1/4 cupjalapenos(chopped, pickled)
protein
  • 1 poundlump crabmeat(picked over for shells and cartilage)
dairy
  • 1/4 poundMonterey Jack cheese(grated)
  • 2 ouncesParmigiano-Reggiano cheese(grated)
  • 1/2 cupmayonnaise
pantry staple
  • 2 teaspoonWorcestershire sauce
  • 1/4 teaspoonhot sauce
  • 1/2 teaspoonsalt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix.
  3. Spoon the mixture into a medium-size mixing bowl.
  4. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.
  5. Bake until golden brown and bubbly, about 25 minutes.
  6. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

My notes

- Original recipe calls for '1 pound lump crabmeat, picked over for shells and cartilage' - '1/2 teaspoon chopped garlic' - '1/4 cup chopped pickled jalapenos' annotated with 'not necessary' - '1/2 pound Monterey Jack cheese with jalapenos, grated' annotated with 'use 1/2 grated \n + 1/4 lb for topping for 8 oz in recipe' - '2 teaspoons Worcestershire sauce' - '1/4 teaspoon hot sauce' - '1/2 teaspoon salt' - '1/2 cup mayonnaise' - '2 ounces Parmigiano-Reggiano cheese, grated' annotated as 'grated'