TWISTED JALAPEÑO CRAB DIP WITH HERBED PITA TOASTS

Ingredients Weight Measure
Olive oil 1/4 cup
Parsley, chopped 1/4 cup
Pita bread, 6", cut into 8 triangles 3 ea.
Crabmeat, lump 2 lbs.
Garlic, chopped 2 tsp.
Jalapeños, pickled, chopped 2 tsp.
Worcestershire sauce 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Mayonnaise 1 cup
Colby-Jack cheese, shredded 1/2 lb.
Chives, chopped, for garnish as needed

Method

  1. Preheat oven to 350°F.
  2. Combine olive oil and parsley in a small bowl. Brush pita triangles with oil mixture. Bake for 10-15 minutes or until golden brown. Set aside.
  3. In a mixing bowl, combine crabmeat, garlic, chopped jalapeños, Worcestershire sauce, TABASCO® Green Jalapeño Pepper Sauce and mayonnaise. Toss gently to mix. Spoon mixture into medium sized, shallow baking dish. Sprinkle with cheese, evenly, on top of mixture.
  4. Bake until golden brown and bubbling, about 25 minutes. Remove from oven and let stand for 5 minutes. Garnish with chopped chives and serve with pita toasts.

Yield: 12 4-oz. portions