1 stick butter
1 bunch green onions, chopped
1/2 c. parsley, chopped
2 tbsp. flour
1 pt. breakfast cream
1/2 lb. Swiss cheese, grated
1 tbsp. sherry
Red pepper to taste
Salt to taste
1 lb. crabmeat, picked over for shells

Melt butter in heavy pot and saute onions and parsley. Blend in flour and add cream and Swiss cheese. Stir until the cheese melts. Add other ingredients and gently fold in crabmeat. Serve hot in a chafing dish with crackers or in patty shells.