12 oz Pita bread, cut into wedges
3/4 cup Chopped parsley
3 tbsp Ons, olive oil
2 tbsp Ons, chopped green onions
1 cup Chopped green onions
6 tbsp Ons, butter
2 tbsp 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 tbsp On, prepared horseradish
2 tsp S, Worcestershire sauce
1 tsp Cayenne pepper
1 lb Crab meat, drained
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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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