Hot Crab and Jalapeno Dip

4.3
(16)

Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely.

3
3
3
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
32
Yield:
4 cups

Ingredients

  • 1 ½ teaspoons olive oil

  • ½ cup chopped red bell pepper

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • 1 cup mayonnaise

  • ½ cup grated Parmesan cheese

  • ¼ cup sliced green onions

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon finely chopped jalapeno peppers

  • ½ teaspoon celery salt

  • ½ pound crabmeat

  • 1 ½ teaspoons lemon juice

  • cup toasted sliced almonds

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.

  3. In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.

  4. Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Nutrition Facts (per serving)

82 Calories
7g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 82
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 10mg 3%
Sodium 194mg 8%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g
Vitamin C 5mg 26%
Calcium 30mg 2%
Iron 0mg 1%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.