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Warm Asparagus-Crab Spread

Total Time

Prep/Total Time: 30 min.

Makes

3 cups

"When my children entertain, I like to help them with the cooking, and this dip is always a hit," relates Camille Wisniewski from Jackson, New Jersey. "Cashew nuts give this creamy mixture a nice crunch."

Ingredients

  • 1 medium sweet red pepper, chopped
  • 3 green onions, sliced
  • 2 medium jalapeno peppers, seeded and finely chopped
  • 2 teaspoons canola oil
  • 1 can (15 ounces) asparagus spears, drained and chopped
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup mayonnaise
  • 1/2 cup grated or shredded Parmesan cheese
  • 1/2 cup chopped cashews
  • Assorted crackers

Directions

  1. In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and cheese.
  2. Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition Facts

1/4 cup: 213 calories, 20g fat (3g saturated fat), 22mg cholesterol, 348mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 6g protein.

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