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.
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.