Appetizer
Hot Crab and Artichoke Dip
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Ingredients
- 1 package frozen artichoke hearts — 9-ounce
- 1 red bell pepper, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¼ cups half-and-half
- 3 scallions, thinly sliced
- 2 ounces finely grated parmesan — 1/2 cup
- 1.5 teaspoons fresh lemon juice — or to taste
- 1.5 tablespoons minced drained pickled jalapeño chiles
- 0.5 teaspoon salt
- ¼ teaspoon celery salt
- ¾ pound jumbo lump crabmeat, picked over
- benne seed pita toasts — accompaniment
Method
- 1
Preheat oven to 375°F.
- 2
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.
- 3
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.
- 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 a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
- 5
Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.