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Ingredientes
- 1 lrg green bell pepper minced
- 1 Tbsp. vegetable oil
- 2 can artichoke hearts - (14 ounce ea) liquid removed, and finely minced
- 2 c. bottled mayonnaise
- 1/2 c. thinly-sliced scallions
- 1/2 c. minced liquid removed bottled pimiento (or possibly roasted red pepper)
- 1 c. freshly-grated Parmesan
- 1 1/2 Tbsp. fresh lemon juice
- 4 tsp Worcestershire sauce
- 3 x bottled pickled jalapeno peppers or possibly to taste, seeded, and chopped
- 1 tsp celery salt
- 1 lb crabmeat thawed, and liquid removed if frzn, picked over
- 1/3 c. sliced almonds toasted lightly
- 8 lrg pita loaves with pockets
- 1/2 c. unsalted butter - (1 stick) melted Salt to taste
Direcciones
- In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, till it is softened and let it cold.
- In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mix till it is combined well, and stir in the crab meat gently.
- Transfer the mix to a buttered ovenproof 2-qt chafing dish or possibly 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 min, or possibly till the top is golden brown and the mix 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 min, or possibly till they are crisp and light golden brown, and let them cold 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 10 servings | |
| Calories 783 | |
| Calories from Fat 476 | 61% |
| Total Fat 53.89g | 67% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.04g | |
| Cholesterol 76mg | 25% |
| Sodium 1094mg | 46% |
| Potassium 414mg | 12% |
| Total Carbs 54.29g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.44g | 2% |
| Protein 21.14g | 34% |
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