YumYum Divas YumYum Recipes: HOT CRAB AND JALAPENO DIP, contributed by TwinLakesChef

Recipe Title: HOT CRAB AND JALAPENO DIP

Contributed by: TwinLakesChef

Additional Credits for Recipe
From Bon Appetite February 1995 pg. 18 RSVP "Deliciously Different Specialty Foods"
West Islip, New York

List of Ingredients
1 1/2 teaspoons olive oil
1/2 medium red bell pepper, seeded, chopped (about 1/2 cup)

1 14-ounce can artichoke bottom, drained, chopped ( I prefer to use fresh artichoke bottoms) The canned are sometimes difficult to find.

1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup thinly sliced green onions
1 Tablespoon Worcestershire sauce
1 Tablespoon finely chopped pickled jalapeno chili
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon celery salt
8 ounces fresh crabmeat, drained, picked over
1/3 cup slivered almonds (about 1 3/4 ounces)

Preparation
Preheat oven to 3 75ï‚° F. Heat 1 1/2 teaspoons olive oil in medium nonstick
skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
Add artichoke hearts, mayonnaise, Parmesan, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mix to 8-inch-diameter quiche or pie pan with l l/2-inch-high sides, spread evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
We serve this with Pita Chips

Cooking Time & Temperature
Bake 375*F 30 minutes

Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Fish & Seafood

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate

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