Hot Crab And Jalapeno Dip

Hot Crab And Jalapeno Dip Recipe

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Vicki Butts (lazyme)


From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. It's been a hit every time that I've served it.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 1 1/2 tsp
    olive oil
  • 1/2 medium
    red bell pepper, chopped
  • 14 oz
    artichoke hearts, drained, chopped
  • 1 c
    miracle whip light
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
    green onion, thinly sliced
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    pickled jalapeno, finely chopped
  • 1 1/2 tsp
    fresh lemon juice
  • 1/2 tsp
    celery salt
  • 8 oz
    crab meat, drained
  • 1/3 c
    slivered almonds, toasted

How to Make Hot Crab And Jalapeno Dip


  1. Preheat oven to 375ºF.
  2. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
  3. Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
  4. Gently mix in crab meat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds.
  5. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

Printable Recipe Card

About Hot Crab And Jalapeno Dip

Course/Dish: Dips
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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