Crabmeat Mornay

1/4 lb butter

1 small bunch green onions, chopped

1/2 cup finely chopped parsley

2 tbs flour

1 pint breakfast cream

1/2 lb grated Swiss cheese

1 tbs sherry (or lemon juice)

Red pepper to taste

Salt to taste

1 lb White crab meat

Melt butter in heavy skillet and saute onions and parsley. Stir in flour. Add cream and cheese and stir until cheese melts. Add remainder of seasonings and fold in crab meat. Serve in a chafing dish with melba toast, or in patty shells.

Makes about a quart.

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Cajun Country -- New Iberia, Louisiana