1 stick unsalted butter
1 small bunch green onions, minced
1/2 cup fresh parsley, finely chopped
2 tablespoons flour
1 pint cream
4 ounces Swiss Emmenthaler cheese, grated
4 ounces Fontina cheese, grated
1 tablespoon dry sherry
1 pound lump crabmeat
1/4 - 1/2 teaspoon cayenne pepper, to taste
Salt to taste
Melt the butter in a saute pan and saute the onions and parsley until the onions are translucent.
Blend the flour and cream, and add to the pan. Add cheese, and stir until melted.
Add the remaining ingredients, stir, then fold in crabmeat.
Serve immediately or hold in chafing dish.
Pairs Well With
This rich and elegant crabmeat dish makes an excellent appetizer when served in small puff pastry shells or ramekins, or may be served
as a dip with crackers or Melba toast.