Crab Mornay

1/2 cup butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 T. flour
1 pint half and half
1/2 pound Swiss cheese, shredded
1 T. sherry
Salt to taste
Red pepper to taste
1 pound crab meat
Assorted crackers

Saute onions and parsley in butter over low heat; cook just until soft,
not brown. Blend in flour, half and half and cheese, cooking gently until
the cheese has melted. Add sherry, salt and red pepper. Gently fold in
crab meat. Serve warm from a chafing dish with crackers.

Serves 24
>From The Pasquotank Plate


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