Hot Crab Dip

Ingredients:

• 1 (12oz) package pita bread, cut into wedges
• 3/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons plus 1 cup green onions, chopped
• 6 tablespoons butter
• 2 tablespoons all purpose flour
• 1 (8oz) bottle clam juice
• 1 cup half and half
• 1 (8oz) package cream cheese
• 1 1/2 cups swiss cheese, grated
• 1 tablespoon prepared horseradish
• 2 teaspoons worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 pound crabmeat, drained

Instructions:

Preheat the oven to 350° and place the pita wedges on the baking sheet. Mix the parsley, oil and 2 tablespoons green onions in a small bowl, then brush over the pita wedges. Bake until crisp, roughly 20 minutes, then cool. Melt the butter in a heavy large saucepan over medium heat, then add the remaining green onions and saute for 2 minutes. Add the flour and whisk for 1 minute. Gradually whisk in the clam juice and boil until the mixture thickens, stirring often, roughly 3 minutes. Whisk in the half and half and bring to a boil. Boil for 1 minute, stirring constantly. Reduce the heat to low and add the cheeses, horseradish, worcestershire and cayenne pepper. Mix the crab meat, remaining parsley and onions in the cheese and stir over low heat to warm through. Spoon the crab meat into a serving bowl.