1 stick butter
1 bunch green onions, chopped
1/2 c. finely chopped parsley
1 tbsp. flour
1 pt. coffee cream
1/2 lb. Swiss cheese, grated
1 tbsp. sherry (I used extract)
1 lb. crabmeat (white) I used backfin
Salt
Red pepper to taste

Melt butter in heavy pot, saute onion and parsley (I used dried parsley). Blend in flour, cream and cheese and cook until cheese is melted. Add sherry and seasonings. Gently fold in crabmeat. Put in chafing dish or shells. Serve with assorted crackers.