Crabmeat Mornay - cooking recipe

Ingredients

1 stick butter
1 small bunch green onions, chopped
1/2 c. finely chopped parsley
2 Tbsp. flour
3/4 pt. half and half
3/4 lb. grated Swiss cheese
red pepper to taste
Tabasco sauce to taste
salt to taste
1 lb. fresh lump crabmeat
1 Tbsp. dry sherry

Preparation

In a heavy saucepan, melt the butter and saute the onions and parsley. Blend in flour, cream and cheese until the cheese melts. Add the seasonings, except sherry, and gently fold in crabmeat. It is important to continually stir to keep from scorching.
Just before serving, blend in dry sherry. This is great served as an hors d'oeuvre in a chafing dish with Melba rounds or in patty shells.