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. 😉
- ½ cup mayonnaise
- 2 cloves garlic -- minced
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Chipotle Tabasco -- or smoked paprika
- ¼ teaspoon sea salt -- more to taste
- 7-8 ounces Gouda cheese -- grated or small cubes
- ⅓ cup pickled jalapenos -- coarsely chopped
- 1 pound lump crabmeat -- picked over to remove any shells
- 2 tablespoons parsley -- chopped fine
- 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.