Posted Thursday, September 2, 2010
View the recipe demo:
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.
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.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.