1 Stick butter or margarine
1 Sm bunch chopped green onion
1/2 c Parsley, finely chopped
1/2 c Celery, finely chopped
1 cn (small) mushrooms, drained
3 T Flour
2 c Light cream
2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry
Cayenne pepper Salt, to taste 1 lb White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells “Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!” From Justin Wilsons Outdoor Cooking With Inside Help