2 tbsp. butter
2 tbsp. flour
2 c. half and half
2 cans cream of celery soup
1 lb. crabmeat, picked (claw meat preferably)
1/2 c. dry sherry
1/2 scant tsp. salt
1/8 tsp. pepper
2 tbsp. Worcestershire

Melt butter, stir in flour. Stir in half and half slowly to avoid lumps, add canned soup. Heat thoroughly. Add remaining ingredients. Heat until warm, stirring often. Serves 5-6.