1 sm. bunch green onions, chopped
1/3 c. chopped parsley
1/2 c. butter, melted
2 tbsp. flour
1 pt. half and half cream
1/2 lb. Swiss cheese, grated
1 tbsp. sherry
Red pepper to taste
Salt to taste
1 lb. white crab meat
Melba rounds

In a heavy pot, saute the green onions and parsley in butter. Blend in the flour, cream, and cheese, stirring until the cheese is melted. Add the sherry, pepper, and salt and gently fold in the crab meat. Serve the dish hot in a chafing dish with Melba rounds.