Cheesy Crab and Jalapeño Dip

Ginger and Scotch

3 from 2 votes

This cheesy crab and jalapeño dip is a huge crowd pleaser, easy to prepare, and can be made a head of time then baked at the last minute.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 -8

Course: Appetizer

Ingredients Method Notes

Ingredients

1/2 pound (450g) jumbo lump crab meat or 2 cans John West crab chunks
1/2 cup mayonnaise
2 cups (8 oz, 226g) cheddar cheese, grated
1/4 cup grated Parmesan (reserve about 2 Tb for sprinkling on top)
1/4 cup jalapeño slices from a jar/can , drained and diced (adjust amout to your desired spiciness)
2 bunch green onions , chopped, optional
2 cloves garlic , minced
1 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper to taste
For serving - sliced French bread , table crackers, etc

Method

Preheat oven to 350°F (177°C).
In a mixing bowl, combine all of the ingredients (except 2 Tb Parmesan) until thoroughly mixed.
Transfer dip to an oven-safe serving bowl and sprinkle remaining Parmesan on top.
Bake for about 25 minutes in the middle rack until golden brown and bubbly.
Serve hot with crackers or sliced French bread or whatever suits your fancy.

Notes

To save on time, buy pre-shredded or pre-grated cheese.

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