Hot Crab and Oyster Dip

• Olive oil, for greasing pan
• 1 pound lump crab meat
• 4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
• 4 ounces (1 cup) Monterey Jack cheese, coarsely grated
• 1 jalapeno, seeded if desired, finely chopped
• 3/4 cup mayonnaise
• 2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
• 1/4 cup thinly sliced scallions
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Crackers or bread, for serving

1. Heat oven to 325 degrees.
2. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
3. In a large bowl, stir together all of the ingredients.
4. Taste and adjust seasonings, if necessary.
5. Transfer mixture to baking dish.
6. Bake until hot and golden brown, about 45 minutes.
7. Serve hot or warm with crackers or bread.

olive oil, crab meat, oysters, cheese, jalapeno, mayonnaise, cheese, scallions, worcestershire sauce, hot sauce, kosher salt, black pepper, crackers

Taken from cooking.nytimes.com/recipes/1015838 (may not work)