- 1 stick real butter
- 1 bunch Green Onion, chopped
- ½ bunch finely chopped Parsley
- 2 tablespoons Flour
- 1(12-ounce) carton Half and half
- ½ lb sliced Swiss cheese
- 1 tablespoon Sherry wine
- 1/8 teaspoon Cayenne pepper
- ¼ teaspoon Salt
- 1 lb lump Crabmeat
Melt butter in heavy pot on medium heat. Saute chopped onions in butter till soft. Add parsley. Stir in flour, then cream, then cheese, and stir gently till cheese is melted. Add sherry and seasonings, then fold in picked crabmeat. Heat only till thickened; DO NOT BOIL.
Serve in chafing dish over low heat with Melba rounds for dipping or serve in patty shells.