RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 689
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| Recipe Name: |
Hot Jalapeño Crab Dip |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup pepper, jalapeño pickled chopped
1 Teaspoon worcestershire sauce
1 Teaspoon tabasco
0.5 Cup mayonnaise
5 Tablespoons oil, olive
0.5 Teaspoon salt and pepper
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Directions:
Preheat oven to 400 degrees.
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 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper.
Bake for about 6 minutes, then turn the 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 let cool completely before serving.
Preheat the oven to 350 degrees.
Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. |
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| Nutrition per Serving: |
| Calories: |
282 |
Total Carbs: |
6.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
66.8 |
Fat: |
19.2 |
Protein: |
16.18 |
| Fiber: |
0.53 |
Sodium: |
542.56 |
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