Hot Crab, Artichoke And Jalapeno Dip - cooking recipe

Ingredients

1 large green pepper, chopped
1 Tbsp. vegetable oil
2 (14 oz.) cans artichoke hearts, drained and chopped fine
2 c. mayonnaise
1/2 c. thinly sliced scallion
1/2 c. drained and chopped bottled pimiento or roasted red pepper
1 c. freshly grated Parmesan
1 1/2 Tbsp. fresh lemon juice or to taste
4 tsp. Worcestershire sauce or to taste
3 pickled jalapeno peppers or to taste, seeded and minced
1 tsp. celery salt
1 lb. crab meat
1/3 c. sliced almonds, toasted lightly

Preparation

In a heavy skillet, cook bell pepper in the oil over moderate heat until soft.
Let cool.
Combine everything with pepper except crab meat until well blended.
Gently stir in crab.
Place mixture in buttered baking dish and sprinkle with almonds.
(Can prepare 1 day ahead to this point.
Keep covered and chilled.)
Bake at 375\u00b0 for 25 to 30 minutes until top is golden and mixture is bubbly. Serve with pita triangles.