Ingredients
  • 1 jalapeno
  • 1 red bell pepper
  • 14 ounces canned or jarred artichoke hearts
  • 8 ounces canned jumbo lump crab meat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1¼ cups milk
  • ½ teaspoon salt
  • ½ cup Gyurere cheese, shredded (or parmesan)
  • 3 scallions, sliced
  • 1 tablespoon fresh lemon juice
  • Your favorite dipping chips
Instructions
  1. Remove the seeds from the jalapeño and pepper. (wear gloves! I never learn...) Then chop.
  2. Saute peppers in a teaspoon of olive oil and set aside.
  3. Drain artichoke hearts and chop.
  4. Drain crab and chop.
  5. In your pepper pan (which is now empty because you set them aside), melt butter.
  6. Add flour and whisk until you get a paste. Let the mixture bubble for a minute.
  7. Slowly pour in milk and whisk.
  8. Let the sauce heat over low for a few minutes to thicken.
  9. Then pour sauce, salt, cheese, artichokes, crab, scallions , peppers, and lemon juice into a small crock pot.
  10. Let it heat all together on low for about an hour before serving.
  11. Sprinkle with extra cheese right before serving with chips or crackers.
Recipe by The Holzmanns at http://hannahholzmann.com/crockpot-warm-crab-artichoke-dip/