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Hot Crab and Jalapeno Dip

"Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely."
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50 m servings 82 cals
Original recipe yields 32 servings (4 cups)


  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.
  3. In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.
  4. Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

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Read all reviews 15
  1. 15 Ratings

Most helpful positive review

We thought this was fantastic. I made it as an appetizer, and we nearly skipped the main course. I even used fake crab-meat. I also went a little heavy on the hot peppers which tunred out gre...

Most helpful critical review

I don't know if I made it incorrectly but it was very oily and did not taste good. I will not make it again.

Most helpful
Most positive
Least positive

We thought this was fantastic. I made it as an appetizer, and we nearly skipped the main course. I even used fake crab-meat. I also went a little heavy on the hot peppers which tunred out gre...

The jalapeno is a welcome twist to the standard crab/artichoke dip. Everyone at the party agreed. I tried it with and without the jalapenos and both were great, so if you're not into spicy, leav...

This recipe was good, but I altered it a bit. Instead of parmesean & fresh pepper, I used shredded monteray jack & cheddar and roasted red peppers. I also omitted the almonds. It is a bit oil...

Yum! I followed most of the recipe. I used roasted red pepper from the jar-not marinated with oil. Chopped it up and mixed all the ingredients in, except that I substituted celery salt for Ol...

I have made this a few times always to rave reviews. I'm not crazy about mayo in hot dips so I substitute 8 ounces of softened cream cheese (regular or reduced fat). It makes it more substanti...

Absolutely needs the jalapenos doubled. I used 1/4 cup walnuts and mixed them right in instead of sprinkling on top. I also used the roasted red pepper instead of oil and a fresh one as another ...

I doubled the Jalapenos and doubled the crab meat. It was to die for. For those of you that said it was oily, you cooked it too long. Mayo will seperate back to oil and egg if it gets to hot. ...

I made this last night for a party. It is pretty good. Not outstanding, but good. I think next time I would use the whole jalapeño. I think it could use a little more cheese too- maybe a cup...

I only gave four stars since I changed it up but it was delicious! I wanted more of a fondue type dip though instead of so thick so I added fontina cheese and just a bit of cream cheese and mil...