1 stick butter 1 bunch green onions chopped 1/2 c. finely chopped parsley 1 Tbsp. flour 1 pt. breakfast cream 1/2 lb. grated Swiss cheese 1 Tbsp. cooking sherry red pepper to taste salt to taste 1 lb. white crab meat
Melt butter in a heavy pot and saute' onions and parsley. Blend in flour, cream and cheese until cheese is melted. Add other ingredients and gently fold in crabmeat. Serve in a chafing dish with crackers or melba toast. This mixture can also be used in patty shells.
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