This recipe comes from my college pal, Wendy, in Michigan. Here’s her take on this now famous crab, er, krab dip.
This recipe is from my friend Ellen. She got it from an ex- boyfriend. She lives by the rule that you should try to take at least one good thing from every relationship.
I’ve only tried it with Krab (yes, fellow foodies, that’s Krab with a “K”), but clearly lump crab meat can be used. However, the texture may actually be better because Krab is so firm/rubbery. Don’t think too much about it, just move on.
I’m having fun at the expense of poor Krab. In all honesty, this dip is so good that it was the first recipe I thought of when Amy emailed me about submitting a recipe. Serve it with tortilla chips or crackers.
Need further endorsement? OK, even my mom likes this dip, and she is the most sophisticated and adventurous cook I know (grows Meyer lemons to make her own marmalade, makes duck confit, etc). True, she may not have known she was eating Krab…
Hot Jalapeno Crab Dip
Made famous by Wendy’s friend’s ex-boyfriend
1 pound lump crab meat, picked over for shells and cartilage (or use fake Krab legs, chopped up)
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 Monterey jack cheese with jalapenos (grated)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 oz. Parmigiano-Reggiano cheese, grated
Crackers or Tortilla chips
Preheat oven to 350 degrees. Mix together crab meat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt and mayonnaise in a bowl. Spread into a medium-sized shallow oven-safe baking dish. Sprinkle the Parmesan 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 5 minutes before serving with crackers or chips.