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    You are in: Home / Thanksgiving / Hot Crab, Artichoke, and Jalapeno Spread Recipe
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    Hot Crab, Artichoke, and Jalapeno Spread

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     2 Total Reviews

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    • on November 02, 2008

      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

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    • on June 22, 2008

      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.

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    Nutritional Facts for Hot Crab, Artichoke, and Jalapeno Spread

    Serving Size: 1 (960 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 479.4
     
    Calories from Fat 277
    57%
    Total Fat 30.7 g
    47%
    Saturated Fat 5.5 g
    27%
    Cholesterol 51.5 mg
    17%
    Sodium 1323.2 mg
    55%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 8.0 g
    32%
    Sugars 6.7 g
    27%
    Protein 19.1 g
    38%
    Detailed Nutrition Values About Nutrition Info
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