"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Jalapeno Crab Dip Recipe

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This recipe for Jalapeno Crab Dip, by , is from The prowse Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MJ
Added: Thursday, February 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lump crabmeat
1 teaspoon chopped garlic
1/2 cup chopped jalapenos
1/4 lb Monterey Jack cheese w/ jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated

Directions:
Directions:
Preheat the oven to 350 degrees. Ccheck crabmeat for shells. Combine crabmeat, garlic, jalapenos, cheese, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a 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 bruschetta.

 

 

 

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