| 8-oz lump crab meat, picked over for shells 2 medium to large jalapeños, seeded & finely minced (if you like it spicier, add more, not so spicy, use less) 1 tablespoon finely minced garlic, about 2-3 cloves ¾ cup plus ¼ cup shredded Jack cheese ¾ cup shredded cheddar cheese 2 tablespoons shredded parmesan cheese Pinch freshly ground black pepper 2 (generous) tablespoons mayonnaise 1 tablespoon freshly squeezed lemon juice In a bowl, mix together the ingredients (except for the ¼ cup of jack cheese), mix to combine Per-heat oven to 375-400º F Spray an oven proof shallow (5 cup) casserole dish with vegetable spray Spoon the crab mixture into the prepared baking dish and sprinkle with the remaining jack cheese Bake until golden brown and the cheese is bubbling, about 30-40 minutes Cool slightly before serving with crackers or slightly toasted baguette slices Yields appetizers for about 6 to 8 servings |
| WARM JALAPEÑOS CRAB DIP |