Hot Crab Dip with Crisp Pita Wedges
Nutrition
Calories: 473.93 kcalCarbohydrates: 8.43 gProtein: 30.4 gFat: 35.61 gSaturated Fat: 20.77 gCholesterol: 130.02 mgSodium: 343.16 mgFiber: 0.79 gVitamin A: 31.93925 IUCalcium: 728.3 mgIron: 0.96 mg
Ingredients
- 1 12- ounce package pita bread cut into wedges
- 3/4 cup chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp plus 1 cup chopped green onions
- 6 tbsp 3/4 stick butter
- 2 tbsp all purpose flour
- 1 8- ounce bottle clam juice
- 1 cup half and half
- 1 8- ounce package cream cheese
- 1-1/2 cups packed grated Swiss cheese (about 6 ounces)
- 1 tbsp prepared horseradish
- 2 tsp Worcestershire sauce
- 1 tsp cayenne pepper
- 1 lb crabmeat 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,- sauté 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 boil. Boil I 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.