HOT CRAB & ARTICHOKE DIP

By BobD

Ingredients

• 8 SERVINGS
• 1 (9-oz) package frozen artichoke hearts
• 1 red bell pepper, finely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 3 scallions, thinly sliced
• 2 oz finely grated parmesan (1/2 cup)
• 1 1/2 teaspoons fresh lemon juice, or to taste
• 1 1/2 tablespoons minced drained pickled jalapeno chiles
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 3/4 lb jumbo lump crabmeat, picked over
• ACCOMPANIMENT: sesame seed pita toasts

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 375F.

Cook artichoke hearts according to package instructions, then drain well and finely chop.

Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes.

Stir in artichokes and transfer mixture to a bowl.

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.

Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeno salt, and celery salt. Gently stir in crab.

Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

COOKS NOTE: Dip can be prepared (but not baked) 1 day ahead and chilled, covered.

BENNE SEED PITA TOASTS

MAKES ABOUT 48 HORS D’OEUVRE TOASTS

1 tablespoon cornstarch
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 teaspoon salt
1/3 cup sesame (benne) seeds, toasted (see Tips)
4 to 6 cups (6- to 7-inch) pita loaves with pockets, halved horizontally

Preheat oven to 375°F.

Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.

Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half.

Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.

COOKS’ NOTE: Pita toasts can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp in a 375°F oven 4 to 5 minutes before serving.