Chafing Dish Crab Mornay

• 1 lb. crabmeat (fresh or frozen) or 3 cans (6 1/2 or 7 oz. each) crabmeat
• 1/2 c. butter or margarine
• 1/2 c. chopped green onion
• 1/2 c. finely chopped parsley
• 2 Tbsp. flour
• 1 pt. half and half cream
• 1/2 lb. grated Swiss cheese
• 1 Tbsp. sherry wine
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• assorted crackers

1. Thaw frozen crabmeat.
2. Drain.
3. Remove any remaining shell cartilage.
4. Melt butter in a 2-quart saucepan.
5. Cook onion and parsley in butter until onion is tender.
6. Stir in flour.
7. Add cream slowly and cook until thick and smooth, stirring constantly. Add cheese, wine and seasonings.
8. Stir until cheese melts.
9. Add crabmeat and mix carefully.
10. Serve in a chafing dish with assorted crackers.

crabmeat, butter, green onion, parsley, flour, cream, swiss cheese, sherry wine, salt, cayenne pepper, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270406 (may not work)