Hot Crab and Mushroom Dip with Toasted Pita Points
GINA Set out a unique dip to get this cheer rolling in! No one ever really expects you to go to the trouble of making something as special as a warm crab dip—but they sure are happy if you do. It adds a festive, caring quality to the party in the same way a great piece of jewelry can make a whole outfit special.
Recipe information
Yield
serves 4 to 6
Ingredients
TOASTED PITA POINTS
Preparation
Step 1
Preheat the oven to 425 degrees F.
Step 2
Melt the butter in a medium saucepan over medium-high heat. Add the shallot, garlic, and mushrooms, and sauté, stirring frequently, until the liquid cooks off and they become tender, about 3 minutes. Stir in the flour, and cook for 1 minute more, until the flour reaches a light-blond color. Slowly whisk in the half-and-half, and stir until the sauce thickens.
Step 3
Pour the wine into the saucepan, and stir in the Parmesan and Fontina by handfuls until the cheese has melted. Fold in the crab and parsley; season with the hot sauce and Worcestershire. Add salt and pepper to taste.
Step 4
Spoon the mixture into a 1 1/2-quart casserole dish. Bake for 15 minutes, until bubbly and golden brown. Serve with toasted pita points (recipe follows).
TOASTED PITA POINTS
Step 5
Preheat the oven to 375 degrees F.
Step 6
Brush the pitas lightly with olive oil, then cut each pita into eight wedges. Arrange the pita on two sheet trays, sprinkle with salt and pepper, and bake for 5 to 7 minutes, until crisp.
