Hot Crab And Jalapeno Dip

• 1 1/2 teaspoons olive oil
• 1/2 medium red bell pepper, seeded, chopped (about 1/2 cup)
• 1 14-ounce can artichoke hearts, drained, chopped
• 1 cup mayonaise
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• 1/4 cup thinly sliced green onions
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon finely chopped picked jalapeno chili
• 1 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon celery salt
• 8 ounces fresh crabmeat, drained, picked over
• 1/3 slivered almonds (about 1 3/4 ounces)

1. Preheat oven to 375 degree F. Heat 1 1/2 teaspoons olive oil in medium-high heat. Add chopped red bell pepper and saute until light brown about 3 minutes. Transer pepper to large bowl.
2. Add artichoke hearts, mayonnaise, Parmesan, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mixture to 8-inch-diamter quiche or pie pan with 1 1/2 inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light brown and bubbly, about 30 minutes. Serve warm.

olive oil, red bell pepper, hearts, mayonaise, parmesan cheese, green onions, worcestershire sauce, jalapeno chili, lemon juice, celery salt, fresh crabmeat, almonds

Taken from www.epicurious.com/recipes/member/views/hot-crab-and-jalapeno-dip-50069424 (may not work)