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
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,
Yields
4 Servings