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Ingredients Jump to Instructions ↓

  1. 1 teaspoon canola oil

  2. 1 jalapeno pepper, seeded and finely chopped

  3. 1/2 red pepper, finely chopped

  4. 1 (14 ounce) can artichokes , drained and finely chopped

  5. 1 cup mayonnaise

  6. 1/4 cup parmesan cheese , freshly grated

  7. 2 green onions , finely chopped

  8. 2 teaspoons lemon juice

  9. 2 teaspoons Worcestershire sauce

  10. 1/2 teaspoon celery seed

  11. 1 (6 ounce) can crabmeat, drained

Instructions Jump to Ingredients ↑

  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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