1 lb. fresh or canned crabmeat
1 stick butter
1 pt. whipping cream
2 ribs celery, chopped
3 tbsp. white wine (optional)
1 bunch green onions, chopped (shallots)
3 tbsp. flour
6 oz. Swiss cheese, grated
Salt, pepper, and cayenne pepper to taste

Saute onions and celery in butter until soft. Add flour, blend. Add crabmeat and cheese, blend. Add whipping cream and simmer on top of stove until mixture becomes creamy, about 10 minutes. Remove from heat, add wine, salt, pepper, and cayenne pepper. Keep warm in chafing dish and serve on Encore crackers.