Directions
Bobbys Hot Tomato, Jack and Crab Dip, From The Deen Family cookbook Serve with crackers, pita chips, or crostini , This was assigned to me to make for a large cocktail party given by several couples I have a couple of other crabmeat-for-a-crowd recipes that I would have preferred to make, but thought I’d give this a try And I like it, it’s very good indeed, but falls just short of five-star-worthy I would suggest using good-quality canned Italian tomatoes (like San Marzano), diced and VERY well-drained, if making this when fresh tomatoes are out of season; the greenhouse ones available in winter have zero flavor Also, the pepper jack cheese needs to be really hot—mine didn’t seem to be, so I added some minced fresh jalapeno to up the heat When/if I make this again, I may try subbing fresh cilantro for the basil (Idea for any leftover dip: spoon some over a soft-poached egg on a toasted English muffin, slice avocados on top, and voila’! A superb brunch dish!)
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