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Hot Jalapeno Crab Dip

MyCookbook Recipe Database
MyCookbook Member: purl
Recipe Category: Appetizer
Recipe Preparation Level: easy
    Hot Jalapeno Crab Dip

    Recipe from Everyday Is A Party Cookbook, by Emeril
    Lagasse, with Marcelle Bienvenu and Felicia Willett,
    published by William Morrow, 1999

    1 pound lump crabmeat, picked over for shells and
    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
    1 recipe Toasted Croutons, recipe follows

    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.

    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

    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
    Difficulty: Easy

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