Hot Crab and Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (9-ounce) 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 ounces finely grated parmesan (1/2 cup) |
1 1/2 teaspoons fresh lemon juice, or to taste |
1 1/2 tablespoons minced drained pickled jalapeño chiles |
1/2 teaspoon salt |
1/4 teaspoon celery salt |
3/4 pound jumbo lump crabmeat, picked over |
accompaniment: benne seed pita toasts |
Directions:
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.
6. Cooks' note: Dip can be prepared (but not baked) 1 day ahead and chilled, covered.
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