This Cheddar & Bacon Seafood Bake with Jalapenos combines crabmeat, cream cheese, bacon, and a kick of heat from jalapenos for a savory, crowd-pleasing dish.
| Quantity | Ingredient |
|---|---|
| 6 oz | cooked and chopped bacon |
| 1 pack | cream cheese (16-ounce) |
| 8 oz | drained crabmeat |
| 2 | small jalapenos, diced |
| 2 tsp | Dijon mustard |
| 1 Tbsp | Better Than Bouillon® Lobster Base |
| ½ tsp | chopped garlic |
| 2 tsp | chopped parsley |
| 1 cup | shredded cheddar cheese |
| 1 tsp | Red Rooster Hot Sauce |
Preheat oven to 350°F.
In hot skillet, cook bacon until lightly crispy, drain, and set aside.
In a mixer with paddle attachment, add all ingredients and mix until incorporated.
When bacon is cool to the touch chop into small pieces and add to mixer. Mix until bacon is evenly distributed.
Pour into an oven safe pan and cook for 10-15 minutes or until fully heated through.
Serve with crackers or bread.
