1/2 lb. butter
1 bunch green onion, finely chopped
1/2 bunch parsley, finely chopped
2 tbsp. flour
1 pt. evaporated milk
1/4 lb. grated Swiss cheese
1/3 c. sherry
1/4 tsp. red pepper (more, if needed)
1 tsp. salt
1 lb. white crabmeat
Mushrooms, sliced or chopped (optional)

Melt butter, add onions and parsley and saute slightly. Blend in flour, add cream gradually, then cheese. Add sherry, pepper, salt and crabmeat. Simmer 5 minutes. Serve hot in chafing dish. Makes 5 cups. May be made the day before, divided in half and frozen. Serve warm with crackers. (Do not over stir the crabmeat or it will break up. Be sure to put enough red pepper.)