3/4 c. butter
3/4 c. flour
2 cubes chicken bouillon
1 lb. backfin crabmeat
1 onion, diced
2 stalks celery, diced
Old Bay seafood seasoning to taste
Worcestershire sauce to taste
1 qt. milk
1 qt. cream
Seasoning salt to taste
Sherry (optional)

Melt butter; blend in flour. Stir and mix. Simmer for two minutes for flour to cook. Add onions and celery; simmer until translucent. Add milk, bouillon, and seasonings. Stir. Simmer; stir until ingredients mix and mixture thickens enough to coat spoon. Add cream; simmer and stir. Add crabmeat. Stir mixture. Heat. Do not boil.