1 stick butter
1 sm. bunch green onions, chopped
1/2 c. chopped parsley
2 tbsp. flour
1 pt. breakfast cream
1/2 lb. grated Swiss cheese
1 tbsp. sherry wine
Red pepper to taste
Salt to taste
1 lb. white crabmeat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese until cheese is melt. Add other ingredients and gently fold in crabmeat. This may be saved in a chafing dish with melba toast or in patty shells.