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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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