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Warm Asparagus-Crab Spread

 Warm Asparagus-Crab Spread
"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."
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Warm Asparagus-Crab Spread (continued)

Nutritional Facts: 4 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.