Recipe: Hot Crab, Artichoke, & Jalapeno Dip

Hot Crab, Artichoke, & Jalapeno Dip

Recipe By : Katie Whitely
Serving Size : 30 Preparation Time :0:30
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
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1 each bell pepper -- chopped
1 tablespoon vegetable oil
2 cans artichoke hearts -- drained and chopped
2 cups mayonnaise
1/2 cup scallions -- finely sliced
1/2 cup pimiento (or roasted red pepper) -- drained and
chopped
1 cup Parmesan cheese -- freshly grated
1 1/2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
3 each jalapeno peppers -- seeded and minced
1 teaspoon celery salt
1 pound crab meat -- picked clean
1/3 cup sliced almonds -- toasted lightly

In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring until it is softened and let it cool. In a large bowl,combine bell pepper, artichokes, scallions, pimiento, Parmesan, lemon juice, Worcestershire, jalapeno, and celery salt. Blend until combined well, and stir in the crab meat gently. Transfer the mixture to a buttered, ovenproof chafing dish or baking dish and sprinkle it with almonds. The dip may be prepared up to this point one day in advance and chilled. Bake the dip in a preheated 375 degree F. oven for 25 - 30 minutes, or until the top is golden brown and the mixture is bubbly. Serve the dip with melba toast rounds.

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NOTES : The artichoke hearts are usually in 14 oz cans.
I use Hellmann's Mayonnaise.
CAUTION: Use rubber gloves when handling the jalapeno peppers!!!!