4 to 6 servings
2 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 cup half-and-half
8 ounces cream cheese, at room temperature
8 ounces grated mozzarella cheese
1 pound crabmeat, picked through
1/4 cup chopped scallions
2 teaspoons Chesapeake Bay Seasoning
Whole-wheat pita chips, for serving
Preheat the oven to 350 degrees F.
Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the mozarella cheese in handfuls and whisk until melted. Mix in Chesapeake Bay Seasoning. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped scallions. Pour into a 1 1/2-quart casserole dish.
Sprinkle 1/4 cup grated cheese on top, along with a sprinkle of the Chesapeake Bay seasoning. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.