Hot Crab and Jalapeno Dip - Recipes from a Very Small Island

1/3 cup sliced almonds
2 tablespoons vegetable oil
1 large red bell pepper, chopped medium-fine
1 1/2 - 2 cups mayonnaise
1 cup grated Parmesan cheese
Two 6 ounce jars marinated artichokes, drained and chopped fine
1/2 cup thinly sliced scallions
3 fresh jalapeno peppers, seeded and minced
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon celery salt
1 pound fresh crab meat, picked over
Assorted crackers

In a medium skillet, toast the almonds over medium heat, stirring frequently, until one shade darker, 3-4 minutes.  Remove and set aside.

In the same skillet, heat the oil.  Add the red pepper and cook over medium-high heat, stirring frequently, until it begins to soften. Scrape into a large bowl.

Add 1 1/2 cups of the mayonnaise, the cheese, the chopped artichokes, scallions, jalapenos, Worcestershire sauce, lemon juice and celery salt.  Stir well to combine.  Add the crab meat and stir gently so as not to break up the crab chunks too much.  If the mixture is too dry, stir in the additional 1/2 cup of mayonnaise.

Butter an attractive ovenproof dish, transfer the crab mixture to it, and sprinkle with the toasted almonds.  (This dish can be made up to 12 hours ahead and refrigerated.  Return to room temperature before baking.)

Preheat the oven to 375.

Bake the crab dip, uncovered, until the mixture is hot and bubbly, 20-30 minutes.  Spread on crackers to serve.

Serves about 10.