1 lb. crab meat (backfin) picked
1/2 stick butter
1/3 c. flour
1 c. chicken broth
1 tsp. Old Bay seasoning
5 c. milk
1 c. half & half
Salt to taste

Melt butter; blend in flour and stir until smooth. Add chicken broth and Old Bay seasoning, simmer 2 minutes. Slowly add milk and cream and cook over low heat until thickened, stirring often. Do not boil. May add more flour or cornstarch to thicken. When at desired thickness, add crab meat and salt to taste.