Hot Crab and Artichoke Dip

• 1 (9-ounce) package frozen artichoke hearts
• 1 red bell pepper, finely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups half and half
• 3 scallions, thinly sliced
• 2 ounces finely grated parmesan cheese (1/2 cup)
• 1 1/2 teaspoons fresh lemon juice, or to taste
• 1 1/2 tablespoons minced drained pickled jalapeno chiles
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 3/4 pound jumbo lump crabmeat, picked over

1. Preheat oven to 375F.
2. Cook artichoke hearts according to package instructions, then drain well and finely chop.
3. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes.
4. Stir in artichokes and transfer mixture to a bowl.
5. Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.
6. Add half-and-half in a stream, whisking, and bring to a boil, whisking.
7. Reduce heat and simmer, whisking, 3 minutes.
8. Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt.
9. Gently stir in crab.
10. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
11. Bake dip in middle of oven until bubbling, 20 to 25 minutes.
12. Serve warm.

red bell pepper, unsalted butter, flour, scallions, parmesan cheese, lemon juice, jalapeno chiles, salt, celery salt, lump crabmeat

Taken from www.cookstr.com/recipes/hot-crab-and-artichoke-dip (may not work)