| 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°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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