TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: 5 min
Cook: 35 min
YIELD: 8 appetizer servings
LEVEL: Intermediate


  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped jalapenos
  • 4 ounces pepper jack cheese, grated
  • 1 teaspoon Worcestershire sauce
    • 1 baguette or other crusty bread
    • 8 tablespoons (1 stick) butter, melted
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 teaspoon minced garlic
    • 1 teaspoon finely grated lemon zest
    • 1 teaspoon freshly squeezed lemon juice
    • 1 tablespoon minced fresh parsley
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    For the crab and jalapeno "hot pot": Preheat the oven to 350 degrees F.

    Combine the crabmeat, garlic, jalapenos, pepper jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the cheese evenly on the top of the crabmeat mixture.

    Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.

    For the lemon-garlic toast: Turn up the oven to 400 degrees F.

    Cut the baguette into twenty-four 1/4-inch slices. Brush one side of each slice with some of the melted butter and season with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.

    Sprinkle the remaining salt over the minced garlic. Chop the garlic some more and then mash it to a paste with the blade of your knife. In a small bowl, combine the garlic paste, lemon zest, lemon juice, parsley and the remaining melted butter; mix well. Spread the mixture evenly over the baguette slices.

    Bake in the oven until golden, 10 to 12 minutes. Remove from the oven and set aside until ready to use. Serve the toasts with the crab "hot pot."

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