Hot Crab, Artichoke, And Jalapeno Dip With Pita Triangles

Recipe Ingredients

1 tablespoon	15ml	Green bell pepper - chopped (large)
1 tablespoon	15ml	Vegetable oil
2		Artichoke hearts - (14 oz ea) - drained, and
		Finely chopped
2 cups	474ml	Bottled mayonnaise
1/2 cup	118ml	Thinly-sliced scallions
1/2 cup	73g / 2.6oz	Chopped drained bottled pimiento
		= (or roasted red pepper)
1 cup	237ml	Freshly-grated Parmesan
1 1/2 tablespoons	22ml	Fresh lemon juice
4 teaspoons	20ml	Worcestershire sauce
3		Bottled pickled jalapeño peppers - or to taste,
		Seeded, and minced
1 teaspoon	5ml	Celery salt
1 lb	454g / 16oz	Crabmeat - thawed, and
		Drained if frozen, picked over
1/3 cup	30g / 1.1oz	Sliced almonds - toasted lightly
		Pita Triangles
8		Pita loaves with pockets (large)
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted
		Salt - to taste

Recipe Instructions

In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.

In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeño peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently.

Transfer the mixture to a buttered ovenproof 2-quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with the pita triangles.

Pita Triangles: Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough-side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt. Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day advance and kept covered in an airtight container at room temperature. (Makes 128 triangles)

This recipe yields 10 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B67) - from the TV FOOD NETWORK

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