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Add a photoRaciónes: 12
Ingredientes
- 1 lg. green pepper, minced
- 1 tbsp. vegetable oil
- 2 (14 ounce.) cans artichoke hearts, liquid removed and minced fine
- 2 c. mayonnaise
- 1/2 c. thinly sliced scallions
- 1/2 c. liquid removed and minced bottles pimento or possibly roasted red pepper
- 1 c. freshly grated Parmesan
- 1 1/2 tbsp. fresh lemon juice, or possibly to taste
- 4 teaspoon Worcestershire sauce, or possibly to taste
- 3 pickled jalapeno peppers, seeded and chopped, or possibly to taste
- 1 teaspoon celery salt
- 1 pound crab meat, thawed and liquid removed if frzn
- 1/2 c. sliced almonds, toasted lightly
Direcciones
- In a small skillet, saute/fry the green pepper in the oil till softened; let cold. In a large bowl, combine all the ingredients except crab and almonds. Blend the mix till combined well and gently stir in crab. Transfer the mix to a buttered baking dish and sprinkle the top with almonds. The dip may be prepared up to this point, 1 day ahead. Bake in a preheated 375 degree oven for 25-30 min or possibly till golden brown and bubbly. Serve with pita triangles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 388 | |
| Calories from Fat 323 | 83% |
| Total Fat 36.6g | 46% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.03g | |
| Cholesterol 42mg | 14% |
| Sodium 550mg | 23% |
| Potassium 248mg | 7% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.11g | 1% |
| Protein 12.86g | 21% |
