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Hot Crab and Oyster Dip

by Melissa Clark

Time: 1 hour
Yield: 8 servings
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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 jalapeño, seeded if desired, finely chopped
¾ cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
¼ cup thinly sliced scallions
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon black pepper
Crackers or bread, for serving