In a heavy pot or sauce pan, melt butter over medium heat. Add green onions and parsley and cook 1-2 minutes.
Add flour, stirring constantly with wooden spoon or wire whisk so lumps don’t form.
Cook for 1 minute.
Lower fire to medium-low and add half and half. Stirring frequently, cook until simmering and flour has reached its full thickening potential(about 3-5 minutes).
Add cheese, sherry and spices, mix until cheese is melted and everything is well blended.
Remove from heat and fold in crabmeat and serve warm.
Tastes best if made 4 to 24 hours in advance and gently reheated. Can be served in chafing dish or serve warm in desired vessel with buttery crackers, like Ritz or Townhouse. (DO NOT USE IMITATION CRAB)Enjoy!!