Crab and Jalapeno "Hot Pot" with Lemon-Garlic Toast
Crab and Jalapeno "Hot Pot" with Lemon-Garlic Toast
- Level: Intermediate
- Yield: 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 109
- Sodium
- 854
- Total: 1 hr 20 min
- Active: 45 min
- Level: Intermediate
- Yield: 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 462
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 109
- Sodium
- 854
- Total: 1 hr 20 min
- Active: 45 min
Ingredients
Crab and Jalapeno "Hot Pot":
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped jalapenos
4 ounces pepper jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano, grated
Lemon-Garlic Toast:
1 baguette or other crusty bread
8 tablespoons (1 stick) butter, melted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon minced fresh parsley
Directions
- For the crab and jalapeno "hot pot": Preheat the oven to 350 degrees F.
- Combine the crabmeat, garlic, jalapenos, pepper jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the 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.
- For the lemon-garlic toast: Turn up the oven to 400 degrees F.
- Cut the baguette into twenty-four 1/4-inch slices. Brush one side of each slice with some of the melted butter and season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Sprinkle the remaining salt over the minced garlic. Chop the garlic some more and then mash it to a paste with the blade of your knife. In a small bowl, combine the garlic paste, lemon zest, lemon juice, parsley and the remaining melted butter; mix well. Spread the mixture evenly over the baguette slices.
- Bake in the oven until golden, 10 to 12 minutes. Remove from the oven and set aside until ready to use. Serve the toasts with the crab "hot pot."
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