Hot crab dip with crisp pita wedges

12 Servings

Ingredients

Quantity Ingredient
12 ounces Pita bread; cut into wedges
¾ cup Chopped parsley
3 tablespoons Ons; olive oil
2 tablespoons Ons; chopped green onions
1 cup Chopped green onions
6 tablespoons Ons; butter
2 tablespoons Ons; all-purpose flour
8 ounces Bottled clam juice
1 cup Half and half
8 ounces Cream cheese
1½ cup Grated Swiss cheese; about 6 ounces
1 tablespoon On; prepared horseradish
2 teaspoons S; Worcestershire sauce
1 teaspoon Cayenne pepper
1 pounds Crab meat; drained

Directions

Preheat oven to 350øF. Place pita wedges on baking sheet. Mix ¼ cup parsley, oil and 2 tablespoons green onions in small bowl; brush over pita wedges. Bake until crisp, about 20 minutes. Cool. (Can be prepared 1 day ahead. Store airtight at room temperature.) Melt butter in heavy large saucepan over medium heat. Add ¾ cup green onions; saute 2 minutes. Add flour; whisk 1 minute. Gradually whisk in clam juice. Boil until mixture thickens, stirring often, about 3 minutes. Whisk in half and half and bring to a boil. Boil 1 minute, stirring constantly.

Reduce heat to low. Add both cheeses, horseradish, Worcestershire sauce and cayenne pepper; stir until cheeses melt. (Can be made 1 day ahead. Cover and chill. Before continuing, rewarm over low heat, stirring constantly.) Mix crab, remaining ½ cup parsley and remaining ¼ cup green onions into cheese and stir over medium-low heat to warm through.

Spoon crab dip into bowl. Set bowl in center of large platter. Surround with pita.

Per serving: 360 Calories; 23g Fat (57% calories from fat); 17g Protein; 22g Carbohydrate; 90mg Cholesterol; 527mg Sodium Recipe by: Bon Appetit/February 1997 Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@...> on Dec 12, 1997

Related recipes