2 lb. backfin crabmeat
2 tbsp. butter
2 tbsp. flour
2 c. half & half
Sherry to taste
2 tbsp. seafood seasoning
Salt and pepper to taste

Remove cartilage from crabmeat and place in a large bowl. Melt butter in medium saucepan and stir in flour to make paste. Heat, then slowly add half & half and cook over medium heat, stirring occasionally until mixture thickens and is bubbly. Add sherry and seafood seasoning, salt and pepper, mixing well. Remove from heat.

Pour sauce over crabmeat, then place mixture in 1 1/2 quart baking dish. Bake at 350 degrees for 20 minutes or until lightly browned.