1 medium sweet red pepper - chopped 3 green onions - sliced 2 medium jalapeño peppers - seeded and finely chopped 2 tsp. vegetable oil 1 can (15 oz.) asparagus spears - drained and chopped 2 cans (6 oz. each) crabmeat - drained, flaked and cartilage removed 1 cup mayonnaise (reduced-fat and fat-free mayo not recommended) 1/2 cup grated or shredded Parmesan cheese 1/2 cup chopped cashews
In a large skillet, saute the red pepper, onions and jalapeños in oil until tender. Add the asparagus, crab, mayonnaise and Parmesan cheese; mix well. Transfer to a greased 1 qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375º for 20-25 minutes or until bubbly. Serve with crackers.
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