In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled.
Bake the dip in a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with the pita triangles.
Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt. Bake the triangles in the upper third of a preheated 375 degree F oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day advance and kept covered in an airtight container at room temperature.
Recipe courtesy of Gourmet Magazine