Warm Asparagus-Crab Spread
CAMILLE WISNIEWSKI • Jackson, New Jersey
When my children entertain, I like to help them with
the cooking, and this dip is always a hit. Cashews give
this mixture a nice crunch.
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Ingredients
- 1 medium sweet red pepper, chopped
- 3 green onions, sliced
- 2 medium jalapeno peppers, seeded and finely
- chopped
- 2 teaspoons canola oil
- 1 can (15 ounces) asparagus spears, drained and
- chopped
- 2 cans (6 ounces each) crabmeat, drained, flaked and
- cartilage removed
- 1 cup mayonnaise
- 1/2 cup grated or shredded Parmesan cheese
- 1/2 cup chopped cashews
- Assorted crackers
Details
Servings 3
Preparation
Step 1
1. In a large skillet, saute the red pepper, onions and
jalapenos in oil until tender. Add the asparagus, crab,
mayonnaise and Parmesan cheese; mix well.
2. Transfer to a greased 1-qt. baking dish. Sprinkle with
cashews. Bake, uncovered, at 375° for 20-25 minutes or
until bubbly. Serve with crackers.
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