This simple dip is always a crowd pleaser!
Original recipe makes 1 – 8×8 inch baking dish
Ingredients
1 pound lump crabmeat
6 ounces Monterey Jack cheese, shredded
2/3 cup mayonnaise
1 teaspoon minced garlic
1/2 cup diced pickled jalapeno pepper slices
1 teaspoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 pinch salt
1 1/2 cups sourdough croutons
1/4 cup grated Parmesan cheese
1 teaspoon paprika
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PREP
15 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl. Scrape into an 8×8 inch, glass baking dish, and smooth the top with a spatula. Sprinkle evenly with croutons and Parmesan cheese. Dust with the paprika.
- Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to stand 5 minutes before serving.
Nutrition
Calories: 317 kcal
Carbohydrates: 6.4 g
Cholesterol: 79 mg
Fat: 23.9 g
Fiber: 0.7 g
Protein: 18.9 g
Sodium: 718 mg