1 stick butter
1 sm. bunch green onions
1/2 c. finely chopped parsley
4 tbsp. flour
1 pt. coffee cream
1 lb. grated domestic Swiss cheese
1 tbsp. dry sherry
Red pepper to taste
Salt to taste
1 lb. fresh crab meat or white canned Geisha crab, drained

Melt butter in double boiler. Saute onions and parsley. Blend flour, cream and Swiss cheese until melted. Add rest of ingredients and fold in crab meat - drained. Serve with Melba rounds - plain. Serve in chafing dish - hot. Makes about 1 1/2 quarts.