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Comment:
Simple enough for a Superbowl party and sinful enough for a Mardi
Gras bash, this dip will win you rave reviews every time.
Ingredients:
1 pound claw crabmeat
2 (14-ounce) cans artichoke hearts, drained and diced
3 jalapeño peppers, seeded and minced
¼ pound butter
½ cup minced red onions
½ cup minced green bell peppers
¼ cup minced red bell peppers
¼ cup minced yellow bell peppers
½ cup thinly sliced green onions
1 tbsp minced garlic
2 cups mayonnaise
¾ cup grated Parmesan cheese
1½ tbsps fresh lemon juice
¼ cup Worcestershire sauce
1 tsp celery salt
salt and cracked black pepper to taste
¾ cup Italian bread crumbs
½ cup chopped pecans
Method:
In a heavy-bottomed skillet, melt butter over medium-high heat.
Add onions, jalapeños, bell peppers and garlic. Sauté
2–3 minutes or until vegetables are wilted. Stir in artichokes
and green onions, and cook 3–5 minutes. Remove from heat and
cool to room temperature. Preheat oven to 375°F. In a large
mixing bowl, combine cooled vegetables, mayonnaise, cheese, lemon
juice, Worcestershire, celery salt, salt and black pepper. Mix well,
and gently fold in crabmeat. Transfer mixture to a buttered ovenproof
baking dish. NOTE: Before adding pecans and bread crumbs, feel free
to refrigerate mixture up to one day. Sprinkle top with pecans and
bread crumbs. Bake 25–30 minutes or until golden brown and
bubbly. Serve with croutons or chips.
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