Hot Artichoke-Crab Dip

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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)

Crab Cake Mixture:

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