Hot Crab and Mushroom Dip with Toasted Pita Points

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)

Instructions

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.