Hot Crab Dip

• 6 tablespoons butter
• 1/2 cup finely chopped green onion
• 2 tablespoons flour
• 1 (8-ounce) bottle clam juice
• 1 cup half-and-half
• 1 (8-ounce) package cream cheese
• 1 1/2 cups grated Swiss cheese
• 1 tablespoon prepared horseradish
• 2 teaspoons Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 pound fresh lump crabmeat
• 1/4 cup fresh chopped parsley
• Chafing dish
• Cheese grater

1. Melt butter in a skillet.
2. Add the green onions and saute for about 2 minutes.
3. Add flour and whisk 1 minute.
4. Gradually whisk in clam juice.
5. Bring to a boil stirring often until mixture thickens, approximately 3 minutes.
6. Whisk in half-and-half and bring to a boil.
7. Boil 1 minute, stirring constantly.
8. Reduce to low.
9. Add cheeses, horseradish, Worcestershire sauce and cayenne.
10. Stir until cheese melts.
11. Add crabmeat and parsley into the mixture and stir to combine.
12. Put in chafing dish to serve.
13. Serve warm with crackers.
14. This can be made a day ahead, refrigerated and slowly heated on the stove (stir coccasionally) before transferring into chafing dish.

butter, green onion, flour, clam juice, cream cheese, swiss cheese, horseradish, worcestershire sauce, cayenne pepper, lump crabmeat, fresh chopped parsley, chafing dish, grater

Taken from www.cookstr.com/recipes/hot-crab-dip (may not work)