Hot Crab Dip with Crisp Pita Wedges

Hot Crab Dip with Crisp Pita Wedges

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  • Prep Time


  • Total Time


  • Servings



  • (1) 12-oz pkg pita bread, cut into wedges

  • ¾

    cup parsley, minced

  • 3

    Tbsp Vera Jane's Extra-Virgin Olive Oil

  • 2

    Tbsp green onions, minced

  • 6

    Tbsp butter

  • 1

    cup green onions, minced

  • 2

    Tbsp all-purpose flour

  • (1) 8-oz bottle clam juice

  • 1

    cup half and half

  • 8

    oz cream cheese

  • cups Swiss cheese, grated

  • 2

    tsp DLM Pure Horseradish

  • 2

    tsp DLM Worcestershire Sauce

  • 1

    tsp DLM Cayenne Pepper

  • 1

    lb canned crab meat, liquid removed


Preheat oven to 350ºF. Place pita wedges on baking sheet. Mix 1/4 cup parsley, oil, and 2 Tbsp green onions in small bowl; brush over pita wedges. Bake till crisp, about 20 minutes. Cool. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Heat butter in heavy large saucepan over medium heat. Add in 3/4 cup green onions; sauté 2 minutes. Add in flour; whisk 1 minute. Gradually whisk in clam juice. Boil till mix 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 in both cream cheese and Swiss, horseradish, Worcestershire sauce, and Cayenne pepper; stir till cheeses heat. (Can be prepared 1 day ahead. Cover and chill. 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, stirring constantly till hot. Spoon crab dip into bowl. Set bowl in center of large platter. Surround with pita crisps.


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