Crab Mornay

1 stick butter
1 bunch green onions
2 T flour
1 pint cream or 1 (12 oz) can evaporated milk plus 2 T milk
1/2 lb. grated Swiss cheese
1 lb. crabmeat (2 cans frozen)
1/4 bunch parsley
Fresh lemon juice
salt and cayenne pepper
nutmeg
Worchestershire sauce
Sherry

Heat butter in a heavy skillet or chafing dish. Chop green onions into 1/2 inch pieces. Saute green onions until limp. Add flour and cook a minute or two, then slowly stir in cream. Add cheese, stirring until melted and bubbly. Add crabmeat and parsley. Stir in lemon juice, salt cayenne, nutmeg and Worchestershire to taste. Stir in Sherry to taste. Serves 4 if using patty shells as a luncheon dip. As a dip using melba toast rounds, "you can count on 100 dips".

Note: to speed things up, blend ingredients in an electric blender or food processor. This is a prefect chafind dish item. It also freezes well if you'd like to make it ahead.

Source: clipped from the Houston Chronicle