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Hot Crab and Jalapeno Spread




Source of Recipe


Internet


List of Ingredients




1 1/2 tsp. oil
1/2 medium red bell pepper, seeded and diced small (about 1/2 cup)
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 cup real mayonnaise
1/2 cup freshly grated parmesan cheese
1/4 cup thinly sliced green onions, use the whole onion, green and white
1 tbsp. Worcestershire sauce
1 tbsp. finely chopped pickled jalapeno peppers (optional, i did not use these and it was still very tasty)
1 1/2 tsp. fresh lemon juice
1/2 tsp. celery salt
2 cans (8 ounce each) crab, picked over and rinsed, then drained well (squeeze out any water left from the rinsing)
1/3 cup slivered almonds

1 French baguette
3-4 large garlic cloves left whole
Butter flavored Pam or melted butter

For the Crostini:
Slice the baguette into about 1" slices and place on a foil lined cookie sheet. Spray with the Pam or brush lightly with melted butter. Place in the oven at 375F. Brown the bread, turning over after one side has baked golden brown. When both sides are golden, remove from oven and let cool. Rub one side of the bread with garlic cloves. The bread can be stored in a plastic bag until needed.

For the Spread:
Heat the oil in a non-stick skillet over med./high heat. Add the red bell peppers and saute until soft, about 4 minutes. Transfer to a large bowl. Add the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno's, lemon juice and celery salt. Mix thoroughly, then add the crab stir in gently. Season to taste with salt and freshly ground pepper. Pour into an 8-inch baking dish with 1 1/2-inch high sides. Spread the mixture evenly-sprinkle the almonds over the spread. Bake at 375F until top is lightly browned and bubbly, about 30 minutes. Serve hot. You can refrigerate and either heat in in the oven or microwave. Place the crostini in the oven for about 3 minutes to heat up or serve them at room temperature.


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