HOT CRAB AND OYSTER DIP

Hot Crab and Oyster Dip image

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.

Provided by Melissa Clark

Categories dinner, dips and spreads, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
3/4 cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
1/4 cup thinly sliced scallions
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Crackers or bread, for serving

Steps:

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.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 0 grams