Crabmeat Dip 3

Two 6-1/2 oz cans crabmeat or 1 lb frozen crabmeat, thawed

6 tbs melted margarine

6 tbs all-purpose flour

1-1/2 cups chicken broth

1-1/2 cups evaporated milk

1 onion, chopped

1 tbs Accent

3 tbs chopped pimiento

1/3 lb Swiss cheese, grated

1/4 lb Parmesan cheese, grated

Drain and flake crabmeat; set aside. Combine margarine and flour; cook over low heat, blending until smooth. Combine chicken broth and milk; gradually add to flour mixture. Cook, stirring constantly, until smooth and thickened. Stir in onion, Accent, pimiento, cheese and crabmeat; heat until cheese melts.

Transfer to a chafing dish set on low heat. Serve with chips.

Yield: about 8 cups.

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Cajun Country -- New Iberia, Louisiana