Yield: 4 Servings
|½ pint||Whipping cream|
|6||Green onions; chopped (keep tops separated from white part)|
|½ pounds||Swiss cheese; grated|
|1 pounds||Crabmeat; drained|
|1 teaspoon||Worcestershire sauce|
|1 tablespoon||Cooking sherry|
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, .