6 tbsp. flour
6 tbsp. butter
1 cup evaporated milk
1/2 cup chicken broth
1/2 cup white wine
2 tbsp. minced parsley
2 tbsp. minced pimento
1 lb. fresh crabmeat (crawfish may be substituted)
1 onion, chopped
4 stalks celery, chopped
1/2 cup chopped shallots
1/2 lb. Velveeta cheese
salt, pepper and hot sauce to taste

Melt butter; sauté onions and celery. Stir in flour, stirring until smooth. Add milk, broth and wine slowly, stirring to keep a smooth consistency. Add cheese and melt. Stir in crabmeat, parsley, pimento and green onions. Season to taste. Cook on low heat about 15 minutes. Serve with crackers, keeping dip hot in a chafing dish. This can also be used as a filling for patty shells.