Habanero Crab & Langostino Dip

• 1/4 pound lump crabmeat, cleaned
• 1/4 pound langostino tails (thawed & drained & chopped)
• A couple teeth of chopped garlic
• 1 chopped fresh Red Savina Habanero (or fresh chile of your choice...adjust accordingly)
• 1/2 package Jalapeno Jack cheese, grated
• A splash of Worcestershire sauce
• A splash of hot sauce (your choice)
• 1/2 teaspoon salt
• 1/2 cup mayonnaise (I used fresh made habanero/lime mayo...)
• Parmigiano-Reggiano cheese, grated (to cover)

Preheat the oven to 350° F. Combine the crabmeat, langostino tails, garlic, habaneros, Monterey Jack, Worcestershire, hot sauce, salt, and mayo in a medium-size casserole dish. Mix well. Grate the hard cheese on the top of the mixture and spread evenly. Bake until bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before spooning on croutons, baguette slices or crackers of your choice.

Yield: 2 cups.