1 stick butter
1 small bunch green onions, chopped
1/2 c. finely chopped parsley
2 tbsp. flour
2 c. light cream or half and half
1/2 lb. (2 c.) grated Swiss cheese
1 lb. crab meat
1 tbsp. sherry wine
salt to taste
red peppers (optional)

Melt butter in heavy saucepan; sauté onions and parsley. Blend in flour. Slowly add cream; heat. Stir until thick. Add cheese, stirring until melted. Add sherry, red peppers (if used) and salt; gently fold in crab meat. Let chill for 2 hours or overnight. Serve with favorite crackers.