Recipes
Hot Crab Dip with Pita Chips
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.
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