Menu Enter a recipe name, ingredient, keyword...

Hot Crab and Oyster Dip

By

Recipe source: NY Times Dining - Dec 18, 2013

Google Ads
Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • Olive oil, for greasing pan
  • 1 lb. lump crab meat
  • 4 oz. canned oysters, drained and coarsely chopped to yield 1/2 cup
  • 4 oz. (1 cup) Monterey Jack cheese, coarsely grated
  • 1 jalapeno, seeded if desired, finely chopped
  • 3/4 cup mayonnaise
  • 2 oz. (1/4 cup) Parmigiano-Reggiano cheese, grated
  • 1/4 cup thinly sliced scallions
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. hot sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Crackers or bread for serving

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

1. Heat oven to 325 degrees F. Grease a 2-quart gratin dish or 9-inch baking dish with olive oil.

2. 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.

‚Äč

You'll also love

Review this recipe

Crab, Avocado and Mango Salsa Nachos Spinach, Crab & Artichoke Mini Tarts