"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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