Sunday, June 19, 2011

Emeril Lagasse Inspired Jalapeno Crab Dip

This recipe originally came to us from Stephen's Aunt JoAnn a couple of years before she lost her battle with cancer. It also introduced us to Emeril Lagasse and The Food Network. We have changed it around slightly to fit our taste, but it still makes us think of Aunt JoAnn and her delicious kitchen creations.

A major difference between our recipe and Emeril's original recipe is the crab meat. Where Emeril uses fresh crab, we use imitation crab. The last time Stephen ate fresh crab meat he had an allergic reaction so we have tried to avoid it ever since.

What you will need:
1 pound of fresh or imitation crab
1 tsp minced garlic
1/2 cup chopped pickled jalapenos, grated (*We actually use 1/4 cup of the juice from a jar of jalapenos and just a few chopped pieces)
1/4 pound pepper jack cheese, grated
1 tsp Worcestershire sauce
1 tsp hot sauce (we use Tobasco)
1/2 tsp salt
1/2 cup mayonnaise
2 ounces Parmesan cheese, grated (*We use Parmigiano-Reggiano)

What you need to do:
Preheat the oven to 350 degrees. If you are using imitation crab you will need to separate or chop the meat into smaller chunks. To save time and dishes mix all your ingredients in a small casserole dish. We used a 9x9.
Grate the pepper jack cheese into the dish.
Add garlic, jalapenos, pepper jack cheese, Worcestershire, hot sauce, salt, and mayonnaise. Mix all ingredients together and distribute mixture around the dish.
Sprinkle the Parmesan cheese evenly on the top of the crab mixture. *We actually grate the cheese directly over the crab mixture.
Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.
This dip is great with tortilla chips, buttery crackers, or baguette slices toasted with olive oil, sea salt, and freshly ground black pepper (our personal favorite).

Boy #2 really likes the Crab Dip!

No comments:

Post a Comment