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Yield:
1
Ingredients:
| 1 lrg |
green pepper, chopped - saute until soft in a frying pan |
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----------------- MIX ALL THE FOLLOWING IN A BOWL: ---------------- |
| 2 x |
14 oz cans artichoke hearts, drained and chopped |
| 1/2 cup |
drained and chopped pimento (roasted pepper) |
| 1 tsp |
oil 2 c mayonnaise |
| 1/2 cup |
thinly sliced scallion 1 c grated Parmesan cheese |
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----------------- MIX ALL THE FOLLOWING IN A BOWL: ---------------- |
| 3 x |
bottled, pickled jalapeno peppers, minced |
| 1/2 tsp |
fresh lemon juice 4 t Worcestershire sauce |
| 1 tsp |
celery salt 1 lb crabmeat |
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----------------- Also: ---------------- |
Instructions:
Instructions: Fold all the above ingredients together, except the almonds. Transfer to a buttered ovenproof chafing dish or baking dish. Sprinkle with almonds. Bake at 375 for 25 to 30 minutes or until the top is golden brown.
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