Warm Asparagus-Crab Spread

By flour_arrangements

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.

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.