The Pioneer Woman Tasty Kitchen
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Val’s Crab Dip

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Level: Easy

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Description

My mom’s famous Crab Dip with jumbo lump crabmeat, artichokes, jalapenos and lots of almonds on top.

Ingredients

  • 1 whole Large Green Pepper, Diced
  • 1 Tablespoon Vegetable Oil
  • 2 sticks Cream Cheese, Softened
  • 2 cans 14 Oz. Marinated Artichokes, Chopped
  • ½ cups Sliced Green Onions
  • ½ cups Pimentos
  • 1 cup Grated Parmesan Cheese
  • 1-½ Tablespoon Fresh Lemon Juice
  • 4 teaspoons Worcestershire Sauce
  • 3 whole Jalapenos Diced
  • 1 teaspoon Celery Salt
  • 1 pound Jumbo Lump Crabmeat
  • ⅓ cups Sliced Almonds

Preparation

Saute the green pepper until soft in a tablespoon of vegetable oil. Beat the cream cheese until fluffy. Add everything except the crab and almonds to the bowl. Mix well. Pick over the crab for shells. Gently fold into the mixture. Spoon the mixture into a casserole dish. Cover the top with the sliced almonds. Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.

2 Comments

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ManjaMamma on 8.9.2010

this looks amazing! I love artichoke hearts AND crab and this is the best of both. I can’t wait to give it a try.

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cat@neohomesteading on 7.22.2010

this looks so wonderful! I’d never think to put almonds on a crab dip but it sounds top notch!

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