Hot Jalapeno Crab Dip

Recipe from Emeril Lagasse's Everday is a Party Cookbook. Spicy and delicious. You won't have any leftovers.

• Ready In: 40 mins
• Yields: 2-3 cups

Ingredients

• 1  lb  crabmeat, picked over for shells
• 1  teaspoon garlic, chopped
• 1⁄2 cup  pickled jalapeno pepper, chopped
• 1⁄4 lb jalapeno jack cheese, grated
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  hot sauce
• 1⁄2 teaspoon salt
• 1⁄2 cup mayonnaise
• 2  ounces parmigiano-reggiano cheese, grated

Directions

1. Preheat oven to 350 degrees.
2. Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
3. Toss gently to mix.
4. Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
5. Bake until golden brown and bubbly, about 25 minutes.
6. Remove from the oven and let sit for about 5 minutes before serving with the croutons.