Hot Crab Dip With Crisp Pita Wedges Recipe
Servings: 12
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
- 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.)
- 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.
- 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.)
- 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.
- Spoon crab dip into bowl. Set bowl in center of large platter. Surround with pita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 126 | 45% |
| Total Fat 14.29g | 18% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 450mg | 19% |
| Potassium 303mg | 9% |
| Total Carbs 21.34g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.09g | 1% |
| Protein 16.89g | 27% |
