Recipes

Hot Crab Dip with Pita Chips

ANNA STOCKWELL

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. This is also a great make ahead dish - just heat it up when you are ready to serve. This recipe was developed by SAVEUR test kitchen assistant Victoria Cannizzo.

Ingredients

  • 3 tbsp. unsalted butter
  • 1 tbsp. extra-virgin olive oil
  • 1 red bell pepper, cored and finely diced
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tbsp. flour
  • 1 cup heavy cream
  • 1 cup grated parmesan, separated
  • Juice and zest of one lemon
  • 12 tsp. salt
  • 12 tsp. freshly ground black pepper
  • 1 tbsp. Worcestershire sauce
  • 12 tsp. Old Bay seasoning
  • 14 tsp. celery salt
  • 1 lb. lump crab meat, cleaned
  • 1 scallion, finely sliced

Instructions

Step 1

Preheat oven to 350. Butter the inside of a 8" x 8" baking dish.

Step 2

In a 12" skillet, melt the butter and olive oil over medium-high heat. Cook the bell pepper and shallot until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring, to make a roux, about 3 minutes. Whisk in the heavy cream until the mixture comes to a boil, about 1 minute. Reduce to a simmer, cook until thickened, about 1 minute. Remove from the heat and add 1⁄3 cup parmesan, lemon juice and zest, salt, pepper, Old Bay, and celery salt. Gently fold in the crab.

Step 3

Transfer the mixture to the buttered baking dish. Sprinkle the top with the remaining parmesan and bake for 20-25 minutes, or until the top is browned and the dip is bubbling. Garnish with the scallions and serve with pita chips.

NOTES:
To make your own pita chips, cut fresh pita pockets in wedges and toss with 4 tbsp. of extra virgin olive oil, salt, and pepper. Cook at 400° for 12-15 minutes.

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