Name: Hot Crab Dip with Crisp Pita Wedges
Ingredients: 12 oz Pita bread; cut into wedges; 3/4 c Chopped parsley; 3 tb Ons; olive oil; 2 tb Ons; chopped green onions; 1 c Chopped green onions; 6 tb Ons; butter; 2 tb Ons; all-purpose flour; 8 oz Bottled clam juice; 1 c Half and half; 8 oz Cream cheese; 1 1/2 c Grated Swiss cheese; about 6 ounces; 1 tb On; prepared horseradish; 2 ts S; Worcestershire sauce; 1 ts Cayenne pepper; 1 lb Crab meat; drained

The true doctrine [of the call to gospel ministry] is that no man, whether young or old, rich or poor, learned or unlearned, should presume to dispense the mysteries of Christ without the strongest of all possible reasons for doing so – the imperative, invincible call of God. No one is to show cause why he ought not to be a minister; he is to show cause why he should be a minister. His call to the sacred profession is not the absence of a call to any other pursuit; it is direct, immediate, powerful, to this very department of labor. He is not here because he can be nowhere else, but he is nowhere else because he must be here.

James Thornwell

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Swiss	Appetizers	12	Servings

INGREDIENTS

12	oz	Pita bread; cut into wedges
3/4	c	Chopped parsley
3	tb	Ons; olive oil
2	tb	Ons; chopped green onions
1	c	Chopped green onions
6	tb	Ons; butter
2	tb	Ons; all-purpose flour
8	oz	Bottled clam juice
1	c	Half and half
8	oz	Cream cheese
1 1/2	c	Grated Swiss cheese; about 6 ounces
1	tb	On; prepared horseradish
2	ts	S; Worcestershire sauce
1	ts	Cayenne pepper
1	lb	Crab meat; drained

INSTRUCTIONS

Preheat oven to 350&deg;F. Place pita wedges on baking sheet. Mix 1/4 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 3/4 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 1/2 cup parsley and remaining 1/4 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@LIGGETT.COM> on
Dec 12, 1997

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