Warm Asparagus-Crab Spread Recipe
Warm Asparagus-Crab Spread Recipe photo by Taste of Home

Warm Asparagus-Crab Spread Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

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

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.

Light-Bodied White Wine

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

Reviews for Warm Asparagus-Crab Spread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 15, 2012

"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."

MY REVIEW
Reviewed Nov. 20, 2008

"This one is always a crowd pleasing appetizer."

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