Hot Crab, Artichoke And Jalapeno Dip

• 1 large green pepper, chopped
• 1 Tbsp. vegetable oil
• 2 (14 oz.) cans artichoke hearts, drained and chopped fine
• 2 c. mayonnaise
• 1/2 c. thinly sliced scallion
• 1/2 c. drained and chopped bottled pimiento or roasted red pepper
• 1 c. freshly grated Parmesan
• 1 1/2 Tbsp. fresh lemon juice or to taste
• 4 tsp. Worcestershire sauce or to taste
• 3 pickled jalapeno peppers or to taste, seeded and minced
• 1 tsp. celery salt
• 1 lb. crab meat
• 1/3 c. sliced almonds, toasted lightly

1. In a heavy skillet, cook bell pepper in the oil over moderate heat until soft.
2. Let cool.
3. Combine everything with pepper except crab meat until well blended.
4. Gently stir in crab.
5. Place mixture in buttered baking dish and sprinkle with almonds.
6. (Can prepare 1 day ahead to this point.
7. Keep covered and chilled.)
8. Bake at 375u0b0 for 25 to 30 minutes until top is golden and mixture is bubbly. Serve with pita triangles.

green pepper, vegetable oil, hearts, mayonnaise, scallion, pimiento, lemon juice, worcestershire sauce, peppers, celery salt, crab meat, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187657 (may not work)