2 c. white crabmeat
3/4 c. butter
3/4 c. flour
2 tsp. instant chicken bouillon
1 tbsp. Dijon mustard
Dash of white pepper
1 tsp. Old Bay seasoning
Approximately 1 tbsp. dry sherry, to taste
2 qt. half & half cream

Remove cartilage from crabmeat. In large saucepan, melt butter, blend in flour, pepper and Old Bay seasoning. Stir, simmer for 2 minutes. Add cream and bouillon. Simmer and stir constantly until bouillon is absorbed and mixture thickens--DO NOT BOIL. Add sherry, Dijon mustard and salt to taste. Add crabmeat, and heat gently. Serves 8 to 10.