Hot Wild Rice and Crayfish Dip

3 tbsp garlic, minced
4 tbsp olive oil
2 red sweet peppers, roasted, peeled and diced
1 lb crayfish tail meat, cooked
1/4 cup sundried tomatoes, chopped
1/3 cup scallion, sliced finely
1/3 cup fresh basil, chopped
1 1/2 cup wild rice, cooked
1 tsp lemon juice
1 tbsp tabasco sauce
1 tbsp salt
2/3 cup bread crumbs
1 1/2 cup mayonnaise

Saute the garlic in the olive oil for 1 minute. Do not allow it to brown. Let oil and garlic cool, then combine them with the other ingredients and mix together well. Place in a shallow backing dish and bake at 375°F until mixture bubbles around the edges. Serve with fresh or toasted french bread slices.

Recipe compliments of the Minnesota Cultivated Wild Rice Council