Shelly's Recipe

SWISS CRAB

Category: Fish and Seafood

1/2 cup grated Swiss cheese
3 oz cream cheese
3 tbsp butter, unsalted
1 1/4 cup half-and-half
1/2 cup milk
1 tsp dry mustard
1/8 tsp white pepper
1/8 tsp nutmeg
1 tsp salt

1 tsp horseradish
1 slice white bread, crust removed and broken in tiny pieces
1/4 cup sherry
1 pound backfin crab meat

In a double boiler, melt cheese and butter. Add milk slowly, then add cream. Thoroughly mix in spices. Add bread, stir in wine and use a whisk to blend well. Cook until slightly thickened. At the last minute, add crab meat. Put away the whisk; using a spoon, stir only as necessary to make sure all of the mixture is warm. Serve over patty shells