Hot Crab, Artichoke, and Jalapeno Spread

cookiedog's Note:

This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 3 cups

• 1 teaspoon canola oil
• 1 jalapeno pepper , seeded and finely chopped
• ½ red pepper , finely chopped
• 1 (14 ounce) can artichokes , drained and finely chopped
• 1 cup mayonnaise
• ¼ cup parmesan cheese , freshly grated
• 2 green onions , finely chopped
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• ½ teaspoon celery seed
• 1 (6 ounce) can crabmeat , drained

Directions:

1. In a nonstick skillet, heat canola oil over medium heat.
2. Add jalapeño and red pepper; saute for 5 minutes or until tender.
3. Combine sauteed peppers with remaining ingredients in a medium bowl.
4. Mix well and spoon into prepared slow cooker.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
6. Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.

Reviews

[Abby Girl]

My DH loved this recipe, but I think it would taste better if it was changed to half sour cream and half with mayo. I really didn't care for the celery seed, so I would change it to Italian seasoning or Old Bay Seasoning. I used fresh crab meat and I added a bit more Worcestershire sauce, salt and pepper. I bought one of those mini crock pots and it fitted about 1-1/2 cups, so it only worked well for a group of four. I will use the rest of the dip for a family gathering this week. I served it on toasted pita triangles. I would do this one again, but with the changes. Thanks for the posting

[Andi of Longmeadow Farm]

We were in awe of this wonderfully tasteful and easy recipe to use some handpicked crab meat from the Maryland blue crabs this past weekend. I halved this recipe, and it came out beautifully. I used about half of the crab meat that went into the crock with the other ingredients. At the end of cooking time, I took the lump crab meat and folded that in ever so gently, so the large lumps remained. I served on large tortilla chips with a little piece of crispy lettuce on top of the chip with a dab of crab mixture on top. Topped off with some of the chunked jalapeno and a dash of Old Bay. This was grand, cookiedog! Thanks for saving my kitchen from the sweltering heat. Made for *ZWT4* June 2008.