Jalapeno & Gouda Crab Dip
Last week when I made this Jalapeno & Gouda Crab Dip appetizer to proof the recipe before the Super Bowl, I also made Crab Cakes with Mango-Lime Sauce (recipe to follow next week). The crab cakes were a surprise for my husband—we had the house to ourselves, so it was the perfect opportunity for a quiet dinner at home. I was determined to spoil him just a little by making both crab recipes, wanting to use all I had purchased while it was fresh. What I didn’t count on was the crab dip spoiling his appetite.
Consider yourself warned, it is richly satisfying and hard to stop eating.
As you can see in the photos, I drastically reduced the recipe, yielding just enough for two ramekins, one for each of us. Once the photos were shot (life of a food blogger), we each had a few bites sharing oohs and ahs over the dip and sipping Santa Margherita Pinot Grigio. He continued noshing and chatting about the events of the day, while I prepared the rest of our meal.
When it was time to sit down our attention turned to the crab cakes and sauce, which were a huge success too. With each bite, I could see it in his eyes … he was full (of dip!), but he didn’t want to disappoint me by not eating. Finishing one of the two crab cakes on his plate, he still felt spoiled and I was delighted with the recipes, so we were both quite content. (Neither of us were disappointed that we had leftovers for breakfast either.)
Jalapeno & Gouda Crab Dip is adapted from Emeril’s Hot Jalapeno Crab Dip, in which I made a number of revisions to reflect my desire to make sure the crab was not overwhelmed by the jalapeno or covered up by the cheese. Lump crab is expensive, so be careful to mix it gently to retain its sumptuous texture. Choose any cheese you like and adjust the peppers to suit your own spice preference.
With tender, sweet crab, creamy Gouda, and heady peppers, this appetizer dip will complement any Super Bowl feast—just make sure you get a few bites before it completely disappears. 
Jalapeno & Gouda Crab Dip for Two
Ingredients
- 1/2 cup mayonnaise
- 2 cloves garlic -- minced
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Chipotle Tabasco -- or smoked paprika
- 1/4 teaspoon sea salt -- more to taste
- 7-8 ounces Gouda cheese -- grated or small cubes
- 1/3 cup pickled jalapenos -- coarsely chopped
- 1 pound lump crabmeat -- picked over to remove any shells
- 2 tablespoons parsley -- chopped fine
Instructions
- Preheat an oven to 350°.
- Set aside 2 ounces of the grated Gouda to sprinkle on the top before placing in the oven.
- Combine the mayonnaise, garlic, mustard, Tabasco, and salt. Mix-in 5-6 ounces of the Gouda and jalapenos. Gently toss lump crab meat with mixture to combine.
- Spread crab mixture into a lightly greased casserole dish. Sprinkle with the remaining Gouda and fresh parsley. Bake until hot and bubbly, about 25 minutes.
- Remove from the oven and let sit for about 5 minutes before serving.
Notes
Although everyone has a different range of what they consider spicy, I consider this a medium-heat spicy dip. More jalapenos can be added to increase the heat, if desired.
Yesterday was the onion dip now its this, you let me now crave for dips!
Thank you for limiting the size. Something as good tasting as this is awfully hard for me to say no to. Controlling portion size is the only way for me to show any kind of restraint. Another great recipe!
Well, I did limit the size when I made ours, but the recipe listed above is for 8, so you’ll have to have some friends over to help you with it. Food tastes better with friends anyway.
This is really fantastic. The sounds other-worldly good and is sure tobe a hit on game day. I hope you have a great day. Blessings…Mary
Love it Judy….but I think I would need at least 8 ramekins.
I know the SB is over, but it’s never to late to make this dip! A friend gave me a bottle of chipotle Tabasco for Christmas, so this is perfect! So good!
MJ, you will love the Chipotle Tabasco, it is the only one I buy now–great on scrambled eggs, pizza, you name it, it is yummy stuff!