I've suspected it for some time now, but this post proves it. Saveur is trying to kill me. With food. Dead.
Hot Crab Dip with Pita Chips
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
½ tsp. salt
½ tsp. freshly ground black pepper
1 tbsp. Worcestershire sauce
½ tsp. Old Bay seasoning
¼ tsp. celery salt
1 lb. lump crab meat, cleaned
1 scallion, finely sliced
- Preheat oven to 350. Butter the inside of a 8" x 8" baking dish.
- 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.
- 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.