This crab dip recipe is the best ever. A great party dip or perfect for the Super Bowl or other sporting event. 
Ugh. I HATE the end of daylight savings time. I don’t mind it being dark in the mornings. I HATE it getting dark so early at night. It makes me feel like its time for bed at 6pm. I guess winter is here, and I just have to accept it. Does this mean I can put up our christmas tree?
Best Game Day Dip Ever: Cheesy Jalapeño Crab Dip
This weekend was VERY wintery. At least for San Diego standards. Gray. Rainy. Blustery. Besides a drunken adventure with some girlfriends on Friday night, I spent most of the weekend snuggled on the couch in front of a fire. I did make a ton of food in the fear that I will never be able to take another good, natural light, photo again until Daylight Savings starts back up. Not, that these photos are so great. Its tough when its gloomy outside! The Hubs made the comment that there was so much food in the house, it felt like the day after Thanksgiving. I suppose it kind of did. Anyway, for “lunch” yesterday, I made my favorite party appetizer, and one of the first recipes I ever made when is started to cook. This one’s an oldie but a goodie.
Jalapeno Crab Dip
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1 teaspoon chopped garlic
- 1/2 cup chopped pickled jalapenos
- 1/4 pound pepper jack cheese, grated
- 1 teaspoon worcestershire
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 cup mayo
- 2 ounces parmesan, grated
- 1 recipe Toasted Croutons, recipe follows
Preheat the oven to 350 degrees F. 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
Croutons ****I served mine with tortilla chips this time around
- 1 loaf french bread(about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
- 5 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. 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
More Easy Dip Recipes
Roasted Corn and Cheese Dip
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Lacy says
Oh man this sounds so good! I love the cheesey goodness in your pics, perfect for the weather cooling down. I know what you mean with DST, its going to be dark when I get out of work today, which means extra cold!
Fisher Boy Food says
What a great seafood recipe! We never would’ve thought about combining crab with jalepenos! PS we feel the same way about it getting dark earlier!
Kelley @ The Culinary Enthusiast says
I hear what you are saying about the light! All of my photos look so crappy lately, I feel like I have to start cramming all of my blog-related cooking into the weekends.