"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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