Best Hot Jalapeno Crab Dip Recipes

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HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES



HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES image

Categories     Fish

Yield 10 servings

Number Of Ingredients 16

1 large green bell pepper chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts drained and chopped finw
2 cups mayo
1/2 cup thinly sliced scallions
1/2 cup drained chopped bottled pimiento or roasted red pepper
1 cup freshly grated parmesan cheese
1 1/2 tablespoons fresh lemon juice
4 teaspoons worcestshire sauce
3 bottled pickled jalapeno peppers seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat thawed and drained if frozen
1/3 cup sliced almonds toasted lightly
Pita Triangles
8 large pita loaves
1 stick unsalted butter melted

Steps:

  • In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.

HOT CRAB AND JALAPENO DIP



Hot Crab and Jalapeno Dip image

Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely.

Provided by Anne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 50m

Yield 32

Number Of Ingredients 12

1 ½ teaspoons olive oil
½ cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
½ cup grated Parmesan cheese
¼ cup sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped jalapeno peppers
½ teaspoon celery salt
½ pound crabmeat
1 ½ teaspoons lemon juice
⅓ cup toasted sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.
  • In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.
  • Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 2.2 g, Cholesterol 10.3 mg, Fat 7 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 194 mg, Sugar 0.3 g

HOT CRAB, ARTICHOKE AND JALAPENO DIP



HOT CRAB, ARTICHOKE AND JALAPENO DIP image

Categories     Condiment/Spread     Vegetable     Bake

Yield 14 people

Number Of Ingredients 13

1 large green bell pepper, chopped
1 tablespoon vegetable oil
two 14-ounce cans artichoke hearts, drained and chopped fine
2 cups bottled mayonnaise
1/2 cup thinly sliced scallion
1/2 cup drained and chopped bottled pimiento or roasted red pepper
1 cup freshly grated Parmesan
1 1/2 tablespoons fresh lemon juice, or to taste
4 teaspoons Worcestershire sauce, or to taste
3 bottled pickled jalapeno pepper or to taste, seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat, thawed and drained if frozen, picked over
1/3 cup sliced almonds, toasted lightly

Steps:

  • In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, the artichokes, the mayonnaise, the scallion, the pimiento, the Parmesan, the lemon juice, the Worcestershire sauce, the jalapeno peppers. and the celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the dip in a preheated 375° F. oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with French bread or pita triangles.

HOT JALAPENO CRAB DIP



Hot Jalapeno Crab Dip image

Recipe from Emeril Lagasse's Everday is a Party Cookbook. Spicy and delicious. You won't have any leftovers.

Provided by Gloria 15x

Categories     Crab

Time 40m

Yield 2-3 cups

Number Of Ingredients 9

1 lb crabmeat, picked over for shells
1 teaspoon garlic, chopped
1/2 cup pickled jalapeno pepper, chopped
1/4 lb jalapeno jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
  • Toss gently to mix.
  • Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
  • Bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let sit for about 5 minutes before serving with the croutons.

HOT CRAB AND JALAPENO DIP



Hot Crab and Jalapeno Dip image

From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. Always a hit.

Provided by lazyme

Categories     Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1/2 medium red bell pepper, chopped
14 ounces artichoke hearts, drained, chopped
1 cup Miracle Whip light
1/2 cup parmesan cheese, grated
1/4 cup green onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon pickled jalapeno pepper, finely chopped
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon celery salt
8 ounces crabmeat, drained
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375ºF. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
  • 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 quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

Nutrition Facts : Calories 187.8, Fat 11.2, SaturatedFat 2.4, Cholesterol 25.7, Sodium 798, Carbohydrate 12.5, Fiber 3.5, Sugar 4.6, Protein 10.6

HOT CRAB AND JALAPENO DIP



HOT CRAB AND JALAPENO DIP image

Categories     Shellfish

Yield 6-8 servings

Number Of Ingredients 12

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)

Steps:

  • 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. 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.

HOT CRAB AND JALAPENO DIP



Hot Crab And Jalapeno Dip image

From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. It's been a hit every time that I've served it.

Provided by Vicki Butts (lazyme)

Categories     Dips

Time 45m

Number Of Ingredients 12

1 1/2 tsp olive oil
1/2 medium red bell pepper, chopped
14 oz artichoke hearts, drained, chopped
1 c miracle whip light
1/2 c parmesan cheese, grated
1/4 c green onion, thinly sliced
1 Tbsp worcestershire sauce
1 Tbsp pickled jalapeno, finely chopped
1 1/2 tsp fresh lemon juice
1/2 tsp celery salt
8 oz crab meat, drained
1/3 c slivered almonds, toasted

Steps:

  • 1. Preheat oven to 375ºF.
  • 2. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
  • 3. Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
  • 4. Gently mix in crab meat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds.
  • 5. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

HOT JALAPEÑO CRAB DIP



HOT JALAPEÑO CRAB DIP image

Categories     Shellfish

Yield 8 appetizer servings

Number Of Ingredients 15

Dip:
1 pound lump crabmeat
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapeños
1/4 pound Monterey Jack cheese with jalapeños, grated
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
Toasted Croutons:
1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • DIP: Preheat the oven to 350 F. Combine the crabmeat, garlic, jalapeños, Monterey Jack, worcestershire, hot sauce, salt and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size oven proof bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons. CROUTONS: Preheat oven to 400 F. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving.

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