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Hot Crab and Jalapeno Dip

Hot Crab and Jalapeno Dip

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Anne

Anne

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.

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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.
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Reviews

ROYSLAGLE
21

ROYSLAGLE

1/25/2004

We thought this was fantastic. I made it as an appetizer, and we nearly skipped the main course. I even used fake crab-meat. I also went a little heavy on the hot peppers which tunred out great.

DAWNCHURA
10

DAWNCHURA

1/25/2004

The jalapeno is a welcome twist to the standard crab/artichoke dip. Everyone at the party agreed. I tried it with and without the jalapenos and both were great, so if you're not into spicy, leave them out and it's still very good.

AJinPA
8

AJinPA

6/18/2007

This recipe was good, but I altered it a bit. Instead of parmesean & fresh pepper, I used shredded monteray jack & cheddar and roasted red peppers. I also omitted the almonds. It is a bit oily when it comes out of the oven, but you just need to dab up the puddles of oil with a napkin.

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