| 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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