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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