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Karen Rouse's Crabmeat Dip 


1 pound lump crabmeat

1/2 cup butter

4-6 green onions chopped

1 small white onion chopped

1/2 cup finely chopped parsley

2 tablespoons flour

1 pint half and half

1/2 pound swiss cheese cubed or shredded

1 teaspoon sugar

1 tablespoon cooking sherry

Rouses salt and pepper to taste

1/4 to 1/2 teaspoon liquid crab boil




Melt butter and sauté chopped seasonings. Blend in flour stirring constantly until well blended. Gradually stir in half and half, then cheese, stirring till cheese is melted. Add remaining ingredients and heat thoroughly. Serve with your choice of crackers. 

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