Crabmeat Mornay - cooking recipe

Ingredients

1/2 c. butter
1 small onion, chopped
1/2 c. parsley, chopped fine (or 1/4 c. flakes)
2 Tbsp. flour
1 pt. half and half
1 lb. Swiss cheese, grated
1 Tbsp. sherry (optional)
pepper and salt to taste
1 lb. white crabmeat

Preparation

Melt butter in heavy pot and saute onions and parsley.
Blend in flour, cream and cheese until cheese is melted.
Add remaining ingredients and gently fold in crabmeat.
May be served fancy in chafing dish with Melba toast or in patty shells or just warm with crackers.
Serves 8.