Jalapeno Crab Dip

We originally got this recipe from Emeril's Every Day's a Party cookbook, but the first time we tried it, it was too spicy to eat!  So we reduced the jalapeno's and it's perfect.  Use fresh crab meat if you can find it...if you're willing to deal with all the cracking of crab legs, that is.  Just be sure to check the meat over for shells, no matter what you use.  If using canned, Phillip's is one of the better brands.

1 lb. lump crabmeat
1 teaspoon chopped garlic
2 tbsp chopped pickled jalapenos, or 1 (4 oz) can diced green chiles
1/4 lb  pepperjack cheese, shredded
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces parmesan, shredded

accompaniament: 1 loaf french baguette, sliced into 1/4-1/2" thick slices, brushed with olive oil, and dusted with salt and pepper, then broiled on both sides till golden brown.

Preheat oven to 350.

Combine the crabmeat, garlic, jalapenos, pepperjack, worcestershire. hot sauce, salt, and mayonnaise in a medium bowl.  Toss gently to mix.  Spoon the mixture into a medium baking dish.  Sprinkle the parmesan over top.

Bake until golden brown and bubbly, about 25 minutes.  Remove from oven and let sit for about 5 minutes before serving with the bread.