Preheat oven to 350F. 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 Recipe by: Bon Appetit/February 1997 Posted to FOODWINE Digest by "McNamara, Kelly"
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 974 (89%)|
|Amt Per Serving||% DV|
|Total Fat 108.2g||144 %|
|Saturated Fat 61.2g||306 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 347.6mg||107 %|
|Sodium 989.7mg||34 %|
|Potassium 499.6mg||13 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.3g|
|Protein 19.3g||28 %|
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Calories per serving: 1089
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