Swiss Crab


1/2 cup grated Swiss cheese

3 ounces cream cheese

3 tablespoons butter, unsalted

1 1/4 cup half-and-half

1/2 cup milk

1 teaspoon dry mustard

1/8 teaspoon white pepper

1/8 teaspoon nutmeg

1 teaspoon salt

1 teaspoon 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