|
|
|
|
 |
|
|
| Hot Crab Dip With Crisp Pita Wedges Recipe |
Category: Appetizers
Rating:
N/A
Servings: 12
|
|
|
Ingredients
12 oz pita bread; cut into wedges
3/4 cup chopped parsley
3 tablespoon ons; olive oil
2 tablespoon ons; chopped green onions
1 cup chopped green onions
6 tablespoon ons; butter
2 tablespoon ons; all-purpose flour
8 oz bottled clam juice
1 cup half and half
8 oz cream cheese
1 1/2 cup grated swiss cheese; about 6 ounces
1 tablespoon on; prepared horseradish
2 teaspoon s; worcestershire sauce
1 teaspoon cayenne pepper
1 lb crab meat; drained
Cooking Directions:
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
appetizers
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
