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| 12 x ca. 30 g | Pita bread; cut into wedges |
| 3/4 Tasse | parsley chopped |
| 3 Esslöffel | Ons; olive oil |
| 2 Esslöffel | Ons; chopped green onions |
| 1 Tasse | green onions chopped |
| 6 Esslöffel | Ons; butter |
| 2 Esslöffel | Ons; all-purpose flour |
| 8 x ca. 30 g | Bottled clam juice |
| 1 Tasse | Half-and-half |
| 8 x ca. 30 g | cream cheese |
| 1 1/2 Tasse | Grated Swiss cheese; about 6 ounces |
| 1 Esslöffel | On; prepared horseradish |
| 2 Teelöffel | S; Worcestershire sauce |
| 1 Teelöffel | cayenne pepper |
| 1 x ca. 450 g | Crabmeat drained |
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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
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