Two kinds of cheese plus roasted garlic, onion, and hot chili sauce and Worcestershire turn crabmeat into a premium hot dip.
Crab, whole, jumbo lump crab -- 16 oz
Pepper jack cheese, grated -- 2 oz
Mayonnaise -- 7 oz
Parmesan cheese, grated -- 1 oz
Minor’s Crab Base (No Added MSG)* Gluten Free -- 1.5 oz
Minor’s Roasted Garlic Flavor Concentrate Gluten Free -- 0.5 oz
Worcestershire sauce -- 1 fl oz
Lemon juice, fresh -- 1 fl oz
Onion, minced -- 0.5 oz
Hot chilli sauce -- 1 tsp
Combine the crab, cheeses, mayonnaise, crab base, roasted garlic flavor concentrate, Worcestershire sauce, lemon juice, onions and chili sauce in a large mixing bowl. Mix well with a rubber spatula until all ingredients are equally distributed.
Portion into 3 - 10 oz ramekins and reserve for service.
At the time of service, bake in a 350° F convection oven for 10-15 minutes or until an internal temperature of 145° F is reached.
Before baking, top with 1/4 cup of Panko Bread Crumbs. Serve with crackers or bread for dipping.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.