Hot Crab, Artichoke, And Jalapeno Spread

• 1 teaspoon canola oil
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 red pepper, finely chopped
• 1 (14 ounce) can artichokes, drained and finely chopped
• 1 cup mayonnaise
• 1/4 cup parmesan cheese, freshly grated
• 2 green onions, finely chopped
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seed
• 1 (6 ounce) can crabmeat, drained

1. In a nonstick skillet, heat canola oil over medium heat.
2. Add jalapeno 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.

canola oil, pepper, red pepper, artichokes, mayonnaise, parmesan cheese, green onions, lemon juice, worcestershire sauce, celery, crabmeat

Taken from www.food.com/recipe/hot-crab-artichoke-and-jalapeno-spread-310178 (may not work)