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In a heavy saucepan, melt the butter and saute the onions andparsley. Blen in flour, cream and cheese until the cheese melts. Add the seasonings except sherry and gently fold in crabmeat. Continually stirring to prevent scorching. Just before serving, blend in dry sherry. This is great served as an hors d'oevere in a chafing dish with Melba rounds or in a patty shell.
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