Steps:
- In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, the artichokes, the mayonnaise, the scallion, the pimiento, the Parmesan, the lemon juice, the Worcestershire sauce, the jalapeno peppers. and the celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the dip in a preheated 375° F. oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with French bread or pita triangles.
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