When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Hot Jalapeño Crab Dip
Trust Emeril Lagasse to always kick it up a notch. In 2000, he brought this crap dip to Good Morning America. He kicks it up with jalapeños and his own, homemade mayonnaise. His toasted crouton rounds are perfect for serving.
1 lb. lump crabmeat, picked over for shells and cartilage
1 tsp. chopped garlic
1 1/2 cup chopped pickled jalapeños
1/4 lb. Monterey Jack cheese with jalapeños, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/2 homemade mayonnaise
2 oz. Parmigiano-Reggiano cheese, grated
1 recipe Toasted Croutons
1 large egg
1 tbsp. Creole or whole-grain mustard
1/2 tsp. salt
1 tbsp. fresh lemon juice
1 cup vegetable oil
1 loaf French bread (about eight inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
5 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Make the mayonnaise. Combine the egg, mustard, salt, and lemon juice in a food processor or blender and process until smooth, about 15 seconds.
With the motor running, pour the vegetable oil through the feed tube in a very slow, steady stream.
Cover and chill for one hour in the refrigerator before serving. Best if used within 24 hours.
Then make the croutons. Preheat the oven to 400° F.
Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over, brush with the remaining oil, and sprinkle with the remaining 1/8 tsp. each salt and pepper.
Bake for about six minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about six minutes. remove from the oven and let cool completely before serving.
Finally, build the Crab Dip. Set the oven to 350° F.
Combine the crab meat, garlic, jalapeños, 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 shallow baking dish. Sprinkle the Parmigiano-Reggiano cheese evenly on the top of the crab meat mixture.
Bake until golden brown and bubbly, about 25 minutes. remove from the oven and let sit for about five minutes before serving with the croutons.