Ingredients
1 12OZ pkg pita bread cut into wedges
3/4 cup chopped parsley
3 tbls olive oil
2 tbls plus 1 cup chopped green onions
6 tbl butter
2 tbl all purpose flour
1 8oz bottle clam juice
1 cup half and half
1 8 oz pkg cream cheese
1 1/2 cups packed grated Swiss cheese (about 6 oz)
1 tbl prepared horseradish
2 tsp Worcestershire sauce
1 tsp cayenne pepper
1 lb crabmeat, drained
Preparation
Preheat oven to 350. 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 1/4 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.
