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Do you ever smell something that reminds you of home?  This dip baking in my oven brought me to tears when I made it.  You see, I live 3,000 miles away from my family.  My mom has made this dip more times than she can probably count and it just reminds me so much of her.  I opened my oven and it brought me back to my mom’s kitchen in New Jersey.  I was a weepy mess.  I miss her and I miss being in her kitchen.

Anyway, this is a special occasion dip for a few reasons.  It can be expensive to make, (crab ain’t cheap) and it is super rich.  I may have told you this before, but I do not eat mayonnaise.  By not eat, I mean, I hate more than anything, and it is not allowed in my house.  This recipe calls for mayo and you are more than welcome to use mayo in place of the cream cheese (2 cups mayo) but I think that it is better with the cream cheese.  Sorry, mom.  This is a great make ahead appetizer.  I put everything together minus the crab and put it in the fridge overnight.  Right before I want to serve it, I mix in the crab and bake it off.

1 large green pepper diced
1 Tablespoon vegetable oil
2 14 ounce artichokes (I buy the marinated kind) drained and chopped fine
2 sticks of cream cheese softened or 2 cups mayonnaise
1/2 cup chopped green onions
1/2 cup chopped pimento
1 cup Parmesan cheese grated
1 1/2 Tablespoons lemon juice
4 teaspoons Worcestershire Sauce
3 jalapenos chopped fine
1 teaspoon celery salt
1 pound jumbo lump crabmeat (or what ever kind you want to use.  I like to use jumbo lump, it is a special occasion)
1/3 cup sliced almonds (for garnish)
pita chips for dipping

The only cooking that needs to be done.  Saute the green pepper until soft.

Beat the cream cheese until fluffy.

Add everything except the crab and almonds to the bowl.

Mix well.

Pick over the crab for shells.  Gently fold into the mixture.

Spoon the mixture into a casserole dish.  I used a quiche pan and a separate little one.  Why you ask?  Because one was coming with me and the other was saying home with my husband.  He was not about to miss out on Val’s Crab Dip without a fight, so I made him his own.

Cover the top with the sliced almonds.

Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.


Bring this crab dip to the next thing that you are invited to.  I promise, they will invite you back over in hopes that you bring it again.

Val’s Crab Dip

Ingredients

  • 1 large green pepper diced
  • 1 Tablespoon vegetable oil
  • 2 14 ounce artichokes (I buy the marinated kind) drained and chopped fine
  • 2 sticks of cream cheese softened or 2 cups mayonnaise
  • 1/2 cup chopped green onions
  • 1/2 cup chopped pimento
  • 1 cup Parmesan cheese grated
  • 1 1/2 Tablespoons lemon juice
  • 4 teaspoons Worcestershire Sauce
  • 3 jalapenos chopped fine
  • 1 teaspoon celery salt
  • 1 pound jumbo lump crabmeat (or what ever kind you want to use. I like to use jumbo lump, it is a special occasion)
  • 1/3 cup sliced almonds (for garnish)
  • pita chips for dipping

Instructions

  1. The only cooking that needs to be done. Saute the green pepper until soft.
  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. Gently fold into the mixture.
  6. Spoon the mixture into a casserole dish. I used a quiche pan and a separate little one. Why you ask? Because one was coming with me and the other was saying home with my husband. He was not about to miss out on Val’s Crab Dip without a fight, so I made him his own.
  7. Cover the top with the sliced almonds.
  8. Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.
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