Recipe - Hot Crab Dip With Crisp Pita Wedges

12 ounce Pita bread; cut into wedges
Three fourths 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; allpurpose flour
8 ounce Bottled clam juice
1 cup Half and half
8 ounce Cream cheese
1 One half cup Grated Swiss cheese; about 6
ounces
1 tablespoon On; prepared horseradish
2 teaspoon S; Worcestershire sauce
1 teaspoon Cayenne pepper
1 pound Crab meat; drained

Preheat oven to 350øF. Place pita wedges on baking sheet. Mix One fourth 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 Three fourths 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 One half cup parsley and remaining One fourth cup green onions into
cheese and stir over mediumlow 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