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Title: Hot Crab & Oyster Dip
Categories: Seafood, Cheese, Chilies, Vegetables
Yield: 8 servings
Olive oil; for greasing pan
1 lb Lump crab meat
4 oz Canned oysters; drained,
- coarse chopped
4 oz Monterey Jack cheese; coarse
- grated
1 Jalapeno; stemmed, seeded,
- fine chopped
3/4 c Mayonnaise
2 oz Parmigiano-Reggiano cheese;
- grated
1/4 c Thin sliced scallions
1 ts Worcestershire sauce
1/2 ts Hot sauce
1/2 ts Kosher salt
1/4 ts Black pepper
Crackers or bread, for
- serving
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.
By: Melissa Clark
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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