This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.
Ingredients
- Olive oil, for greasing pan
- 1 pound lump crab meat
- 4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
- 4 ounces (1 cup) Monterey Jack cheese, coarsely grated
- 1 jalapeño, seeded if desired, finely chopped
- ¾ cup mayonnaise
- 2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
- ¼ cup thinly sliced scallions
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Crackers or bread, for serving
- Nutritional Information
Nutritional analysis per serving (8 servings)
316 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 109 milligrams cholesterol; 792 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
- In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.
1 hour
Dining and Cooking