Vals Crab Dip

Name: Vals Crab Dip
Ingredients: 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

13 ingredients

9 steps

Ingredients

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

Directions

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.