JALAPENO CRAB DIP
(Emeril Lagasse, ABC)
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
8 oz. garlic-flavored Peppridge Farm Croutons
Preheat the oven to 350 degrees.
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 shallow baking dish. Sprinkle the 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 five minutes before serving with the croutons.