Hot Jalapeño Crab Dip

Recipe Ingredients

1 lb	454g / 16oz	Lump crabmeat - picked over for
		Shells and cartilage
1 teaspoon	5ml	Chopped garlic
1/2 cup	73g / 2.6oz	Chopped pickled jalapeños
1/4 lb	113g / 4oz	Monterey Jack cheese with jalapeños - grated
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Mayonnaise
2 oz	56g	Parmigiano-Reggiano cheese - grated
		Toasted Croutons
1		French bread - (abt 8" dia by 15" long) - ends trimmed,
		Cut crosswise into 1/4" thick slices
5 tablespoons	75ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

For the croutons: Preheat oven to 400 degrees. 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. (Yields about 32 croutons)

For the crab dip: Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jalapeños, 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 baking dish. 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.

This recipe yields 8 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD - NETWORK

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