1 lg. green pepper, chopped
1 tbsp. vegetable oil
2 (14 oz.) cans artichoke hearts, drained and chopped fine
2 c. mayonnaise
1/2 c. thinly sliced scallions
1/2 c. drained and chopped bottles pimento or roasted red pepper
1 c. freshly grated Parmesan
1 1/2 tbsp. fresh lemon juice, or to taste
4 tsp. Worcestershire sauce, or to taste
3 pickled jalapeno peppers, seeded and minced, or to taste
1 tsp. celery salt
1 lb. crab meat, thawed and drained if frozen
1/2 c. sliced almonds, toasted lightly

In a small skillet, saute the green pepper in the oil until softened; let cool. In a large bowl, combine all the ingredients except crab and almonds. Blend the mixture until combined well and gently stir in crab. Transfer the mixture to a buttered baking dish and sprinkle the top with almonds. The dip may be prepared up to this point, 1 day ahead. Bake in a preheated 375 degree oven for 25-30 minutes or until golden and bubbly. Serve with pita triangles.

8 lg. pita loaves
1 stick unsalted butter, melted (1/2 c.)

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange triangles, rough side up, in one layer in jelly roll pans. Brush them lightly with butter and season with salt. Bake in the upper third of a preheated 375 degree oven for 10-12 minutes, until they are crisp and golden. Let cool on pans. May be made one day in advance and kept in an airtight container at room temperature.