Hot Crab and Jalapeno Dip

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.

Original recipe makes 4 cups


1 1/2 teaspoons olive oil
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped jalapeno peppers
1/2 teaspoon celery salt
1/2 pound crabmeat
1 1/2 teaspoons lemon juice
1/3 cup toasted sliced almonds

  • PREP

    15 mins

  • COOK

    35 mins


    50 mins


  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 8×8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.


Calories: 82 kcal
Carbohydrates: 2.2 g
Cholesterol: 10 mg
Fat: 7 g
Fiber: 0.7 g
Protein: 2.9 g
Sodium: 194 mg