Heat oven to 350°F. Slice the Gouda cheese into small 1/4-inch cubes or grate. (Cubes will create more pockets of cheese, but grated is fine to save time.) Set aside 2-3 ounces of the grated (or cubed) Gouda to sprinkle on the top before placing it in the oven.
Combine the mayonnaise, jalapenos, garlic, mustard, Tabasco, and salt in a mixing bowl.
Mix in 5-6 ounces of the Gouda, then gently fold the crab meat to combine.
Spread crab mixture into a lightly greased casserole dish and 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.
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.Recipe Variations and TIPS:
Substitute Fontina cheese for the Gouda
Substitute shrimp for part or all of the crab
Add 1/2 teaspoon of Old Bay Seasoning in place of the salt
Substitute fresh jalapenos for pickled—increase the amount to 1/2 cup and add 1 tablespoon of fresh lemon juice