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Romano’s Macaroni Grill Crabmeat Mornay

1 stick butter
1 small bunch green onions
1/2 cup chopped parsley
2 Tablespoons Flour
1 Pint Half-n-Half
1/2 Pound grated Swiss Cheese
1 Tablespoon Sherry Wine
Red Pepper to Taste
Salt to Taste
1 Pound White Crab Meat

Melt butter in heavy pot and sauté onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently folk in crab meat.

This may be served in a chafing dish with crackers or Melba toast or in patty shells.

Source: Romano’s Macaroni Grill

    
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