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WCLV 104.9

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Hot Jalapeno Crab Dip

Posted Thursday, September 2, 2010

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Submitted by

Jennifer Stobbs

Barberton, OH

Ingredients & Directions

1 pound lump crabmeat (can use canned; buy the good stuff)
1 teaspoon chopped garlic
1/2 cup pickled jalapenos, chopped
1/4 pound Monterey Jack cheese, 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 below)

Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayo in a medium mixing bowl.  Toss gently to mix.  Spoon the mixture into a medium baking dish.  Sprinkle the Parmesan cheese evenly on top of the crabmeat mixture.  Bake at 350° until golden brown and bubbly, about 25 minutes.  Remove from oven and let sit for about 5 minutes before serving with the croutons.

Toasted Croutons:
1 loaf French bread, cut crosswise into 1/4-inch slices
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper

Line baking sheet with parchment paper.  Arrange slices on baking sheet and brush them with half the olive oil, then sprinkle them with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Turn the slices over and repeat process.  Bake at 400° for about 6 minutes or until lightly brown.  Remove from oven and let cool before serving.


S is for Seafood

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