Hot Jalapeño Crab Dip

Ingredients CK3_9411

1 pound lump crabmeat, picked over for shells and cartilage

1 teaspoon chopped garlic

1/2 cup chopped pickled jalapeños

1/4 pound Monterey Jack cheese with jalapeños, grated

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 cup mayonnaise

2 ounces Parmigiano-Reggiano cheese, grated

1 package square Pumpernickel Bread, party size



Preheat oven to 350F

Clean the crabmeat of any shells and cartilage. CK3_9424

Combine the crabmeat, jalapeños, Monterey Jack, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium size bowl.

Toss gently to mix.

Spoon the mixture into a medium size shallow baking dish.


Sprinkle the Parmigiano-Reggiano cheese on top of the crabmeat mixture.



Bake for about 25 minutes until golden brown and bubbly.  Remove from oven and let sit for 5 minutes.


Serve on pumpernickel bread.

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