Hot & Bubbly Chesapeake Crab Dip

In a sauté pan, add olive or vegetable oil, celery, peppers sautéing until vegetables are softened. Add Shallots and crab, stirring for several minutes until incorporated. Remove mixture from pan, allow to cool. (This can be mixed up the night before and refrigerated.)

Preheat oven to 350 degrees. In a large bowl, combine the crab mixture, sour cream, softened cream cheese, Chesapeake Sauce and lemon. Mix well, taste and add seafood seasoning per taste. (Can be kept in refrigerator for up to a week)

Add mixture to a small baking dish and bake until it starts to bubble (approximately 45 minutes). Remove from oven, top with a sprinkling of shredded jack cheese and scallions. Put back in oven until cheese is melted.

Serve alongside pita points around the dip. Great for entertaining!