Hot Crab, Artichoke And Jalapeno Dip Recipe

Name: Hot Crab, Artichoke And Jalapeno Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large green pepper, chopped; 1 Tbsp. vegetable oil; 2 (14 oz.) cans artichoke hearts, drained and chopped fine; 2 c. mayonnaise; 1/2 c. thinly sliced scallion; 1/2 c. drained and chopped bottled pimiento or roasted red pepper; 1 c. freshly grated Parmesan; 1 1/2 Tbsp. fresh lemon juice or to taste; 4 tsp. Worcestershire sauce or to taste; 3 pickled jalapeno peppers or to taste, seeded and minced; 1 tsp. celery salt; 1 lb. crab meat; 1/3 c. sliced almonds, toasted lightly

Servings: persons

1 large green pepper, chopped
1 Tbsp. vegetable oil
2 (14 oz.) cans artichoke hearts, drained and chopped fine
2 c. mayonnaise
1/2 c. thinly sliced scallion
1/2 c. drained and chopped bottled pimiento or roasted red pepper
1 c. freshly grated Parmesan
1 1/2 Tbsp. fresh lemon juice or to taste
4 tsp. Worcestershire sauce or to taste
3 pickled jalapeno peppers or to taste, seeded and minced
1 tsp. celery salt
1 lb. crab meat
1/3 c. sliced almonds, toasted lightly

1
In a heavy skillet, cook bell pepper in the oil over moderate heat until soft.
2
Let cool.
3
Combine everything with pepper except crab meat until well blended.
4
Gently stir in crab.
5
Place mixture in buttered baking dish and sprinkle with almonds.
6
(Can prepare 1 day ahead to this point.
7
Keep covered and chilled.)
8
Bake at 375u00b0 for 25 to 30 minutes until top is golden and mixture is bubbly. Serve with pita triangles.

1270

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large green pepper, chopped, 1 Tbsp. vegetable oil, 2 (14 oz.) cans artichoke hearts, drained and chopped fine, 2 c. mayonnaise, and more.

Yes, Hot Crab, Artichoke And Jalapeno Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Crab, Artichoke And Jalapeno Dip

How did you like this recipe?

Frequently Asked Questions