Coat a small skillet with nonstick spray. Add the green peppers. Cook and stir over medium heat for 3 minutes, or until tender; let cool at room temperature. Preheat the oven to 375 degrees. Coat an 8-by-8- inch baking pan with nonstick spray. In a large bowl, combine the cooked peppers, artichoke hearts, mayonnaise, yogurt, Parmesan, scallions, red peppers, lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds. Gently stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle with the almonds (if using). Bake for 30 to 35 minutes, or until golden and bubbly. Makes 22 servings (1/4 cup each). TEST KITCHEN TIP: If you dont have fresh crab, substitute 2 cans (6 ounces each) crabmeat, drained and flaked, or 12 ounces surimi (imitation crabmeat), chopped. If halving the recipe, bake it in an 8-inch round cake pan for about 25 minutes. Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (1177g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 173 (27%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 63.1mg||19 %|
|Sodium 2664.3mg||92 %|
|Potassium 1140.8mg||30 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 60.7g|
|Protein 25.5g||36 %|
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Calories per serving: 649
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