Prepared cornbread
2 (6 1/2 oz.) cans crabmeat
1 c. white sauce
1/4 c. sherry, opt.
1 tsp. salt
Pepper to taste
2 green onions, chopped
1/2 c. grated cheddar cheese

Place a thin layer of crumbled cornbread in casserole. Cover with crabmeat. Add onions and sherry to white sauce. Pour over crabmeat. Top with cheese. Bake at 350 degrees for 20 minutes or until hot and bubbly. Garnish with paprika.