| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Swiss | Appetizers | 12 | Servings |
INGREDIENTS
| 12 | oz | Pita bread, cut into wedges |
| 3/4 | c | Chopped parsley |
| 3 | T | Ons, olive oil |
| 2 | T | Ons, chopped green onions |
| 1 | c | Chopped green onions |
| 6 | T | Ons, butter |
| 2 | T | 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 | T | On, prepared horseradish |
| 2 | t | S, Worcestershire sauce |
| 1 | t | Cayenne pepper |
| 1 | lb | Crab meat, drained |
INSTRUCTIONS
Preheat oven to 350øF. 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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