Hot Jalapeno Crab Dip

Ingredients:

1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1/1 c. chopped pickled Jalapeftos
1/.a lb. Monterey Jack cheese with jalapeftos, grated
I tsp. Vol’t’eStershlre saace 1 tsp. hot sauce ½tsp.salt ½ c. mayonnaise 2 oz. Panniglana-Reggano cheese, grated
Toasted Croutons (see below)

Instructions:

Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jala-penos, Monterey Jack. Worcestershire, hot sauce, salt, and mayo in a medium size mixing bowl. Toss gently to mix. Spoon the mixture into a medium si:ze mixing bowl. SprinkJe the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minute Remove from the oven and sit for about 5 minutes before serving with the croutons. Yields 8 appeti:zer servings. Toasted Croutons: 1 loaf French bread (8″ diameter X IS” long) cut cwise into 1/,” thick slices S T. olive oil 1/, tsp. salt ;.. tsp. freshly ground black pepper Preheat oven to 400°. 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/s teaspoon of salt and 1/s teaspoon of the black pepper. Tum the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then tum toe 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 Jet cool cornpletely before serving with crab dip. Yields about 32 croutons.

Notes:

What a great recipe for entertaining.

Servings Yield:

Yields about 32 croutons