3/4 c. butter
3/4 c. flour
2 cubes chicken bouillon, crushed
Dash of white pepper
2 qt. milk
1 lb. backfin crabmeat

Remove cartilage from crabmeat. Melt butter, blend in flour and pepper. Stir, simmer for 2 minutes. Add milk and crushed bouillon cubes. Simmer and stir constantly until bouillon is absorbed and mixture thickens enough to coat spoon. Salt to taste; add crabmeat, heat but do not boil. Serve with dry sherry. Serves 8-10.