Hot Artichoke-Crab Dip Recipe | Robin Miller

Ingredients

• 1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1 cup lowfat sour cream
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon salt-free garlic and herb seasoning
• 1/2 cup grated Parmesan , divided
• 2 pita pockets, cut into wedges
• Assorted vegetables (baby carrots, sliced zucchini, celery stalks)
• 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
• 2 tablespoons low-fat sour cream
• 2 1/4 teaspoons oats (regular or quick-cooking)
• 2 1/4 teaspoons seasoned dry bread crumbs
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
• 1/4 teaspoon dried oregano
• Pinch ground black pepper
• 1/2 teaspoons olive oil