Hot Jalapeno Crab Dip
This is a recipe inspired by Emril Lagasse's; it's a favorite at our house, especially during football season.
This is a recipe inspired by Emril Lagasse's; it's a favorite at our house, especially during football season.
- Carbohydrate 3.48416736111111 g
- Cholesterol 30.6905 mg
- Fat 7.69360083333333 g
- Fiber 0.149512499824166 g
- Protein 11.1807954166667 g
- Saturated Fat 3.11391858333333 g
- Serving Size 1 1 Serving (69g)
- Sodium 519.536527777778 mg
- Sugar 3.33465486128694 g
- Trans Fat 0.492718249999999 g
- Calories 128 calories
Step-by-step
- Preheat Oven to 350 degrees. Combine: Crabmeat, garlic, jalapenos, pepperjack, worcestershire, hot sauce, salt and mayo in an oven safe bowl.
- Sprinkle the parmesal cheese evenly on the top of the crabmeat mixture.
- Bake until golden brown and bubbly, about 25 minutes
- Remove from oven and let sit for 5 minutes before serving with homemade toasted baguette crackers.
Lump crabmeat carries the financial weight of this dish, demanding careful handling to prevent it from dissolving into mush during mixing. Combining mayonnaise, grated pepper jack, and minced garlic creates a heavy binder, but excess liquid from the seafood or pickled peppers will ruin the set, turning a cohesive spread into a watery puddle. Gentle folding is non-negotiable; breaking apart large lumps reduces the delicate protein strands to shreds that disappear into the fat. Pickled jalapenos introduce sharp acidity and crunch that cut through heavy dairy, whereas fresh peppers would add unwanted water content and lack the necessary vinegar punch. Grating a hard cheese like Parmigiano-Reggiano directly over the surface provides the essential dry crust needed to contrast against the soft interior below. Operating the oven at 350 degrees allows the interior proteins to coagulate slowly without scorching the delicate shellfish fats before the cheese turns golden brown. Letting the dish rest for five minutes off the heat stabilizes the dairy emulsion, ensuring the oil does not pool on the surface when scooped with toasted bread.
