1 lb. Backfin Crabmeat
1/4 c. (1/2 stick) butter
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
Salt to taste

Remove cartilage from crabmeat, melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve.

Makes about 10 cups.