| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Swiss | Seafood | 4 | Servings |
INGREDIENTS
| 1 | Stick butter | |
| 6 | tb | Cornstarch |
| 1/2 | pt | Whipping cream |
| 2/3 | c | Milk |
| 6 | Green onions; chopped (keep tops separated from white part) | |
| 1/2 | lb | Swiss cheese; grated |
| 1 | lb | Crabmeat; drained |
| 1 | ts | Worcestershire sauce |
| 1 | ds | Cayenne |
| 1 | tb | Cooking sherry |
| 3 | dr | Tabasco |
INSTRUCTIONS
Melt butter and add cornstarch; blend. Add cream and milk slowly, stirring to blend well. Add onion bottoms and crab; cook on medium heat until thick. Lower heat and add cheese. Add Worcestershire sauce, hot sauce and cayenne pepper; cook until desired thickness. After cooking, remove from heat and add green onion tops. Serve in tort shells, patty shells or as a dip. Garnish with parsley and paprika. Serves 4. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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