Vals Crab Dip

• 1 whole Large Green Pepper, Diced
• 1 Tablespoon Vegetable Oil
• 2 sticks Cream Cheese, Softened
• 2 cans 14 Oz. Marinated Artichokes, Chopped
• 1/2 cups Sliced Green Onions
• 1/2 cups Pimentos
• 1 cup Grated Parmesan Cheese
• 1- 1/2 Tablespoon Fresh Lemon Juice
• 4 teaspoons Worcestershire Sauce
• 3 whole Jalapenos Diced
• 1 teaspoon Celery Salt
• 1 pound Jumbo Lump Crabmeat
• 13 cups Sliced Almonds

1. Saute the green pepper until soft in a tablespoon of vegetable oil.
2. Beat the cream cheese until fluffy.
3. Add everything except the crab and almonds to the bowl.
4. Mix well.
5. Pick over the crab for shells.
6. Gently fold into the mixture.
7. Spoon the mixture into a casserole dish.
8. Cover the top with the sliced almonds.
9. Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.

green pepper, vegetable oil, cream cheese, artichokes, green onions, pimentos, parmesan cheese, lemon juice, worcestershire sauce, celery salt, lump crabmeat, almonds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vale28099s-crab-dip/ (may not work)