Jalapeno Crab Dip

1 1/2 tsp olive oil
1/2 red bell pepper, seeded and diced
1 (14 oz.) can artichoke hearts, diced
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced scallions
1 tbs Worcestershire sauce
1 tbs chopped Jalapeno pepper
1-1/2 tsp fresh lemon juice
1/2 tsp celery salt
8 oz. crabmeat
1/3 cup slivered almonds

Preheat oven to 375 degrees.Heat the olive oil over medium-high heat.  Add the red pepper and saute it until it is light brown.
Transfer the pepper to a large bowl. Add the artichokes, mayonnaise, Parmesan, scallions, Worcestershire, Jalapeno, lemon juice and celery salt. Stir to combine. Gently mix in the crab. 
Transfer the mixture to an 8" pie pan. Sprinkle the dip with the almonds and bake until it's bubbly  about 30 minutes.

***Write a review of this recipe!***

Recipe submitted by 'Thunderbird'