1 large green bell pepper, chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts, drained and chopped finely
2 cups bottled mayonnaise
1/2 cup thinly sliced scallions
1/2 cup drained and chopped bottled pimiento, or roasted red pepper
1 cup freshly grated Parmesan cheese
1-1/2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
3 bottled pickled jalapeño peppers, or to taste, seeded and minced
1 teaspoon celery salt
1 pound crab meat, picked over
1/3 cup sliced almonds, lightly toasted
Pita triangles, recipe follows

In a small heavy skillet cook the bell pepper in oil over moderate heat, stirring, until softened. Cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeño peppers and celery salt. Blend the mixture until it is combined well and stir in the crab meat gently. Transfer to a buttered oven proof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point one day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree oven for 25-30 minutes or until the top is golden and the mixture is bubbly. Serve with pita triangles

Pita Triangles

8 large pita loaves, with pickets
1/2 cup (1 stick) butter, melted
salt

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 lightly with butter, and season with salt. Bake the triangles in the upper third of a preheated 375 degree oven for 10-12 minutes or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day in advance and kept covered in an airtight container at room temperature. Yield 128 triangles.

From Gourmet Magazine