3 tbsp. butter
2 1/2 center ribs of celery
4 or 5 green onions
4 tbsp. fresh parsley
3/4 lbs. fresh mushrooms
4 tbsp. flour
1/2 pt. heavy cream
1 pt. half & half
1 1/2 c. grated med. Cheddar cheese
1/4 c. dry vermouth
1/4 c. creme sherry
1 1/2 lbs. lump crabmeat

Melt butter and saute chopped celery, onions and parsley. Add sliced mushrooms when green onions are almost soft. Cook a few more minutes until all are soft. Add flour to make light roux. Slowly add cream and half & half, cook until sauce thickens. Add grated cheese and season with Tabasco and salt to taste. Fold in vermouth and sherry. Layer 3 quart casserole with half of the crabmeat (which has only been cooked with salt), pour over half the sauce. Add another layer of the crabmeat and the rest of the sauce. Bake at 300 degrees for 20 minutes. Serves 6.