Hot Crab, Artichoke, And Jalapeno Spread - cooking recipe

Ingredients

1 teaspoon canola oil
1 jalapeno pepper, seeded and finely chopped
1/2 red pepper, finely chopped
1 (14 ounce) can artichokes, drained and finely chopped
1 cup mayonnaise
1/4 cup parmesan cheese, freshly grated
2 green onions, finely chopped
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery seed
1 (6 ounce) can crabmeat, drained

Preparation

In a nonstick skillet, heat canola oil over medium heat.
Add jalapeno and red pepper; saute for 5 minutes or until tender.
Combine sauteed peppers with remaining ingredients in a medium bowl.
Mix well and spoon into prepared slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.