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Warm Asparagus-Crab Spread Recipe

Warm Asparagus-Crab Spread Recipe photo by Taste of Home

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"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."

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Warm Asparagus-Crab Spread Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

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

In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and cheese.
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. Yield: 3 cups.

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.

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

Originally published as Warm Asparagus-Crab Spread in Taste of Home April/May 2005, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Warm Asparagus-Crab Spread

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Reviewed on May. 15, 2012 by katlaydee3

I made this for our appetizer on Mother's Day. I loved it, but unfortunately everyone else thought it was just OK. I would make it again, just not for my family.

Reviewed on Nov. 20, 2008 by rgardner2

This one is always a crowd pleasing appetizer.