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Hot Crab and Artichoke Dip

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 (9-ounce) package frozen artichoke hearts
  
• 3 Tbsp unsalted butter
  
• 1 red bell pepper, cored, seeded and finely chopped
  
• 2 Tbsp all-purpose flour
  
• 1-1/4 cups half-and-half
  
• 3 scallions, thinly sliced
  
• 1/2 cup finely grated Parmigiano-Reggiano
  
• 1-1/2 tsp fresh lemon juice, or to taste
  
• 1-1/2 Tbsp minced drained pickled jalapeño chiles
  
• 1/2 tsp salt
  
• 1/4 tsp celery salt
  
• 3/4 pound jumbo lump crabmeat, picked over for shells and cartilage
  






Instructions



1. Put a rack in middle of oven and preheat oven to 375° F. Butter a 1½-quart shallow baking dish.
   
   
2. Cook artichoke hearts according to package directions; drain well and finely chop. Melt 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat. Add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer to a bowl.
   
   
3. Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat. Add flour and cook, stirring, for 3 minutes, to make a roux. Add half-and-half in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, whisking, for 3 minutes.
   
   
4. Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmesan, lemon juice, jalapeños, salt and celery salt. Gently stir in crab. Transfer to buttered baking dish and sprinkle with remaining Parmesan.
   
   
5. Bake dip until bubbling, 20 to 25 minutes. Serve warm with pita toasts or crackers.
   
   Serves 8