Hot Crab Dip - cooking recipe

Ingredients

2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 c. (8 oz. container) sharp Cheddar cold-pack cheese
1/4 c. chopped green onion
2 tsp. Worcestershire sauce
1 Tbsp. parsley flakes
1 (6 oz.) pkg. frozen crabmeat, thawed and drained and flaked or fresh crabmeat
raw vegetable dippers or assorted crackers for dipping or 1-inch French bread, toasted

Preparation

In a medium saucepan, melt the butter. Add flour.
Mix well. Gradually add milk. Cook, stirring constantly, until slightly thickened. Add cheese and stir until melted. Blend in green onion, Worcestershire sauce, parsley and crabmeat.
Heat just until bubbly. Serve warm.
Makes about 2 1/2 cups.