Hot Crab Fondue
INGREDIENTS:
12 oz Pita bread; cut into wedges
3/4 c Chopped parsley
3 tb Ons; olive oil
2 tb Ons; chopped green onions
1 c Chopped green onions
6 tb Ons; butter
2 tb Ons; all-purpose flour
8 oz Bottled clam juice
1 c Half and half
8 oz Cream cheese
1 1/2 c Grated Swiss cheese; about 6
-ounces
1 tb On; prepared horseradish
2 ts S; Worcestershire sauce
1 ts Cayenne pepper
1 lb Crab meat; drained
12 oz Pita bread; cut into wedges
3/4 c Chopped parsley
3 tb Ons; olive oil
2 tb Ons; chopped green onions
1 c Chopped green onions
6 tb Ons; butter
2 tb Ons; all-purpose flour
8 oz Bottled clam juice
1 c Half and half
8 oz Cream cheese
1 1/2 c Grated Swiss cheese; about 6
-ounces
1 tb On; prepared horseradish
2 ts S; Worcestershire sauce
1 ts Cayenne pepper
1 lb Crab meat; drained
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; 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
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