CARRIAGE HOUSE HOT CRABMEAT AND SHRIMP DIP

1 lb. white lump crabmeat
1 stick butter
2 ribs celery, chopped
2 tbsp. flour
1 lb. boiled shrimp, chopped
1 pt. half and half
1 bunch green onions, chopped
1/2 lb. Swiss cheese, grated
Salt, pepper and red pepper to- taste

Saute onions and celery in butter until soft. Add flour and mix well. Add crabmeat, shrimp and cheese. Mix lightly. Simmer on top of stove approximately 20 minutes. Add seasonings. Remove from stove and put in chafing dish to keep warm. Serve with melba rounds. If too thick add a little more cream.