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Categories:
red bell pepper unsalted butter flour scallions Parmesan cheese lemon juice jalapeno chiles salt celery salt lump crabmeat
Viewed: 26 - Published at: 9 years agoIngredients
- 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 cheese (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 pound jumbo lump crabmeat, picked over
Method
- 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, jalapenos, 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.
