Saturday, January 27, 2007

hot crab and jalapeno dip

1½ tsp. olive oil
½ red bell pepper, seeded & chopped
1 14-oz. can artichoke hearts, drained and chopped
1 C. mayonnaise
½ C. freshly grated Parmesan
¼ C. thinly sliced green onion
1 Tbl. Worcestershire sauce
1 Tbl. finely chopped pickled jalapeno chili
1½ tsp. fresh lemon juice
½ tsp. celery salt
8 oz. fresh crab meat, drained & picked over
1/3 C. slivered almonds (1¾ oz)

Heat olive oil in medium nonstick skillet over med-hi heat. Add bell pepper and saute until light brown, about 3 minutes. Transfer pepper to a large bowl.

Add artichoke hearts, mayonnaise, Parmesan green onions, Worcestershire jalapeno, lemon juice and celery salt to pepper. Stir to combine. Gently mix in crab meat. Season to taste with salt and pepper. Transfer mixture to 8" diameter quiche or pie pan with 1½ " high sides, spreading evenly. Sprinkle with almonds. Bake until is light golden brown and bubbly, about 30 minutes. Serve warm.

Deliciously Different Specialty Foods, NY

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