Hot Crab and Mushroom Dip with Toasted Pita Points Recipe

Name: Hot Crab and Mushroom Dip with Toasted Pita Points
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 shallot, finely chopped; 3 cloves garlic, finely chopped; 1/2 pound button mushrooms, roughly chopped; 1/4 cup all-purpose flour; 2 cups half-and-half; 1/4 cup dry white wine; 1/4 cup finely grated Parmesan cheese; 1 cup shredded Fontina cheese; 12 ounces lump crabmeat, picked through for shells or cartilage; 2 tablespoons chopped fresh parsley; Dash of hot sauce, preferably Tabasco; Dash of Worcestershire sauce; Kosher salt and freshly ground black pepper; Five 6-inch pitas; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; (serves 4 to 6)

Servings: persons

4 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1/2 pound button mushrooms, roughly chopped
1/4 cup all-purpose flour
2 cups half-and-half
1/4 cup dry white wine
1/4 cup finely grated Parmesan cheese
1 cup shredded Fontina cheese
12 ounces lump crabmeat, picked through for shells or cartilage
2 tablespoons chopped fresh parsley
Dash of hot sauce, preferably Tabasco
Dash of Worcestershire sauce
Kosher salt and freshly ground black pepper
Five 6-inch pitas
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
(serves 4 to 6)

1
Preheat the oven to 425 degrees F.
2
Melt the butter in a medium saucepan over medium-high heat.
3
Add the shallot, garlic, and mushrooms, and saute, stirring frequently, until the liquid cooks off and they become tender, about 3 minutes.
4
Stir in the flour, and cook for 1 minute more, until the flour reaches a light-blond color.
5
Slowly whisk in the half-and-half, and stir until the sauce thickens.
6
Pour the wine into the saucepan, and stir in the Parmesan and Fontina by handfuls until the cheese has melted.
7
Fold in the crab and parsley; season with the hot sauce and Worcestershire.
8
Add salt and pepper to taste.
9
Spoon the mixture into a 1 1/2-quart casserole dish.
10
Bake for 15 minutes, until bubbly and golden brown.
11
Serve with toasted pita points (recipe follows).
12
Preheat the oven to 375 degrees F.
13
Brush the pitas lightly with olive oil, then cut each pita into eight wedges.
14
Arrange the pita on two sheet trays, sprinkle with salt and pepper, and bake for 5 to 7 minutes, until crisp.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons butter, 1 shallot, finely chopped, 3 cloves garlic, finely chopped, 1/2 pound button mushrooms, roughly chopped, and more.

Yes, Hot Crab and Mushroom Dip with Toasted Pita Points falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Crab and Mushroom Dip with Toasted Pita Points

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