1 lb white crab meat (lump preferred)
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint of half & half cream
6 ounces of Swiss Cheese
2 Tablespoons of white zinfandel wine
Salt to taste
Cayenne Pepper to taste
Using a medium skillet, saute chopped green onions and parsley in melted butter. When vegetables are transparent, sprinkle flour and stir well. Add cheese and cream, stirring until well mixed and starts to thicken. Add wine, cayenne, salt and stir. Then, finally, add the crabmeat by folding in until well blended (folding keeps the crabmeat in larger pieces).
This dish can be made earlier than the party time. Taste improves with a little time. If the dish gets too thick. Add small amounts of liquid --- milk, cream, etc.