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HOT CRAB AND JALAPENO DIP

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Ingredients

  • 1-1/2 Teaspoons - Olive Oil
  • 1/2 – Medium Red Bell Pepper, Seeded and Chopped
  • 1 (14 Oz.) (400 g.) Can - Artichoke Hearts, Drained and Chopped
  • 1 Cup - Mayonnaise
  • 1/2 Cup - Freshly Grated Parmesan Cheese
  • 1/4 Cup - Thinly Sliced Green Onions
  • 1 Tablespoon - Worcestershire Sauce
  • 1 Tablespoon - Finely Chopped Pickled Jalapeno Chilies
  • 1-1/2 Teaspoons - Fresh Lemon Juice
  • 1/2 Teaspoon - Celery Salt
  • 8 Oz. (225 g.) - Fresh Crab Meat, Picked Over for Shells
  • Salt and Pepper to Taste
  • 1/3 Cup - Slivered Almonds for Garnish

Details

Preparation

Step 1

Preheat the oven to 375 degrees F. (190 degrees C.)

Heat the olive oil in a medium, nonstick frying pan over medium heat.

Add the red pepper and sauté until light brown, about 3 minutes.

Transfer the pepper to a large bowl and add the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapenos, lemon juice and celery salt. Stir to combine. Gently mix in the crab meat. Season to taste with salt and pepper.

Transfer the mixture to an 8-inch quiche or pie pan with 1-1/2 inch high sides, spreading evenly.

Garnish with the almonds and bake until the top is light golden brown and bubbly, about 30 minutes.

Serve warm with crackers, chips or toasted bread.

Serves 6

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