1 Stick butter (or margarine)	1/2 Cup Celery, finely chopped
2 Cup Light cream	1 Cayenne pepper
1 Sm bunch green onion, Chopped	1 Can (small) mushrooms, drained
2 Cup Swiss cheese, grated	1 Salt, to taste
1/2 Cup Parsley, finely chopped	3 Tbl Flour
1/2 Cup Sherry (or vermouth), dry	1 Lb White crab meat (or shrimp)

Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour
and add cream. Heat until thickened. Add cheese and heat until it has
melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific
sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With
Inside Help