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 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano, grated
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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