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  • Hot Crab Dip With Crisp Pita Wedges

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    Hot Crab Dip With Crisp Pita Wedges
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 ounce Pita bread, cut into wedges
    • 3/4 c. Minced parsley
    • 3 Tbsp. Ons, extra virgin olive oil
    • 2 Tbsp. Ons, minced green onions
    • 1 c. Minced green onions
    • 6 Tbsp. Ons, butter
    • 2 Tbsp. Ons, all-purpose flour
    • 8 ounce Bottled clam juice
    • 1 c. Half and half
    • 8 ounce Cream cheese
    • 1 1/2 c. Grated Swiss cheese, about 6 ounces
    • 1 Tbsp. On, prepared horseradish
    • 2 tsp S, Worcestershire sauce
    • 1 tsp Cayenne pepper
    • 1 lb Crab meat, liquid removed

    Directions

    1. Preheat oven to 350 F. Place pita wedges on baking sheet. Mix 1/4 c. parsley, oil and 2 Tbsp. green onions in small bowl; brush over pita wedges. Bake till crisp, about 20 min. Cold. (Can be prepared 1 day ahead. Store airtight at room temperature.)
    2. Heat butter in heavy large saucepan over medium heat. Add in 3/4 c. green onions; saute/fry 2 min. Add in flour; whisk 1 minute. Gradually whisk in clam juice. Boil till mix thickens, stirring often, about 3 min. Whisk in half and half and bring to a boil. Boil 1 minute, stirring constantly.
    3. Reduce heat to low. Add in both cheeses, horseradish, Worcestershire sauce and cayenne pepper; stir till cheeses heat. (Can be made 1 day ahead. Cover and chill. Before continuing, rewarm over low heat, stirring constantly.)
    4. Mix crab, remaining 1/2 c. parsley and remaining 1/4 c. green onions into cheese and stir over medium-low heat to hot through.
    5. Spoon crab dip into bowl. Set bowl in center of large platter. Surround with pita.

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