Yield: 4-6 servings.
1 ½ teaspoon oil
½ medium red bell pepper, diced
1 14-ounce can artichoke hearts, drained and chopped
½ cup light mayonnaise
½ cup Parmesan cheese, shredded
1 ½ teaspoon Worcestershire sauce
1 tablespoon pickled jalapeno, finely chopped
1 ½ teaspoon fresh lemon juice
8 ounces fresh or pasteurized crab meat
Salt to taste
½ cup sliced almonds (optional)
Sauté red bell pepper in oil for 3 minutes. Remove from stove top.
Preheat oven to 375º.
In a mixing bowl, combine sautéed pepper and all remaining ingredients except crab, and mix well.
Add in crab meat until just combined. Season to taste.
Add mixture to a small, greased baking dish. Top with sliced almonds if desired.
Bake for 30 minutes or until golden-brown and bubbly. Serve with toasted baguette slices or crackers.
Tip: May also be used as stuffing for mushroom caps.
Eleven Our State authors share stories about the role light plays in their holiday celebrations.
For more than 50 years, a dazzling chandelier has hung in the dining room of the Executive Mansion in Raleigh. Only recently has its remarkable backstory been fully illuminated.
At Burge Flower Shop, Randolph County residents find comfort, joy, and inspiration by the bouquet.
A pair of mother-daughter innkeepers inherited a love of hosting from their expansive family. At Christmastime, they welcome guests to their historic lodge in Stanly County.
