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Crabmeat Mornay


1/4 lb butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tbs flour
1 pint breakfast cream
1/2 lb grated Swiss cheese
1 tbs sherry (or lemon juice)
Red pepper to taste
Salt to taste
1 lb White crab meat


•Melt butter in heavy skillet and saute onions
and parsley. Stir in flour. Add cream and cheese and stir until cheese
melts. Add remainder of seasonings and fold in crab meat. Serve in a
chafing dish with melba toast, or in patty shells.

•Makes about a quart.