Emeril’s Hot Jalapeno Crab Dip

I am not going to start this post with some take on “Bam!” because that is a stupid catchphrase and all cooking shows where people scream and faint in the aisles when you add olive oil to a pan (I’m looking at you Rachel Ray) make me furious. But that man balls on some seafood so respect.

1 pound lump crabmeat, picked over for shells and cartilage

1 teaspoon chopped garlic 1/2 cup chopped pickled jalapenos 1/4 pound Monterey Jack cheese with jalapenos, grated 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon salt 1/2 cup mayonnaise 2 ounces Parmigiano-Reggiano cheese, grated

1. Preheat the oven to 350 degrees F.

2. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix.

3. Spoon the mixture into a medium-size mixing bowl.

4. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.

5. 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.