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Hot Jalapeno Crab Dip Recipe

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This recipe for Hot Jalapeno Crab Dip, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristie Colvin
Added: Monday, July 16, 2007


1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1/2 c. chopped pickled jalapenos
1/4 lb. Monterey Jack cheese with jalapenos, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. sale
1/2 c. mayonnaise
2 oz. Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons, recipe follows

Preheat oven to 350 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 casserole dish. Sprinkle the parmesean cheese evenly on 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 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Preheat oven to 400 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 tsp. of the salt and 1/8 tsp. 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 slightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.




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