Hot Crab Dip with Pita Chips

Name: Hot Crab Dip with Pita Chips
Total time: PT0D0H0M
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; 1 ⁄ 2 tsp. salt; 1 ⁄ 2 tsp. freshly ground black pepper; 1 tbsp. Worcestershire sauce; 1 ⁄ 2 tsp. Old Bay seasoning; 1 ⁄ 4 tsp. celery salt; 1 lb. lump crab meat, cleaned; 1 scallion, finely sliced

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
¹⁄₂ tsp. salt
¹⁄₂ tsp. freshly ground black pepper
1 tbsp. Worcestershire sauce
¹⁄₂ tsp. Old Bay seasoning
¹⁄₄ tsp. celery salt
1 lb. lump crab meat, cleaned
1 scallion, finely sliced

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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.