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Hot Crawfish Dip

1 stick butter
1 small bunch green onions
1 handful chopped parsley
2 t flour
1 pt cream
1/2 lb. grated Swiss cheese
1 T sherry
red pepper and salt to taste
1 lb crawfish tails

Melt butter, saute onions and parsley. Stir in flour, then gradually
add cream, stirring until thick. Meanwhile, saute crawfish tails
in butter in a separate skillet for 5 minutes. Add grated cheese
to cream mixture; when melted, add sherry and crawfish and season.
Serve hot on crackers.

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