Hot Crab, Artichoke, and Jalapeno Spread |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 15 |
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This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye. Ingredients:
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 |
Directions:
1. In a nonstick skillet, heat canola oil over medium heat.
2. Add jalapeño 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.
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