Hot Crab and Jalapeno Dip

Name: Hot Crab and Jalapeno Dip
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters toasted sliced almonds; 397 grams artichoke hearts, drained and chopped; 1 teaspoons celery salt; 227 grams crabmeat; 59 milliliters sliced green onions; 1 Tbsp finely chopped jalapeno peppers; 2 teaspoons lemon juice; 237 milliliters mayonnaise; 2 teaspoons olive oil; 118 milliliters grated Parmesan cheese; 118 milliliters chopped red bell pepper; 1 Tbsp Worcestershire sauce

Need a gluten free and pescatarian hor d'oeuvre? Hot Crab and Jalapeno Dip could be a tremendous recipe to try. This recipe makes 4 servings with 681 calories, 19g of protein, and 62g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. A mixture of worcestershire sauce, olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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

Equipment you will use

Oven

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

Ingredients you will need

Red Pepper

Olive Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Worcestershire Sauce

Artichoke Hearts

Jalapeno Pepper

Parmesan

Red Pepper

Green Onions

Celery Salt

Lemon Juice

Mayonnaise

Crabmeat

Equipment you will use

Bowl

Transfer the mixture to an 8x8 inch baking dish.

Equipment you will use

Baking Pan

Sprinkle with almonds.

Ingredients you will need

Almonds

Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

79milliliters

toasted sliced almonds 397grams

artichoke hearts, drained and chopped 1teaspoons

celery salt 227grams

crabmeat 59milliliters

sliced green onions 1Tbsp

finely chopped jalapeno peppers 2teaspoons

lemon juice 237milliliters

mayonnaise 2teaspoons

olive oil 118milliliters

grated Parmesan cheese 118milliliters

chopped red bell pepper 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.