1/4 lb. butter
2 tbsp. all-purpose flour
2 c. heavy cream
1 tbsp. whole sweet basil
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. white pepper
1/2 lb. cream cheese
1 lb. lump crabmeat, cleaned of shell

In a 2 quart skillet, melt butter and add flour. Whisk flour until completely blended. Add heavy cream a little at a time, whisking constantly until blended. Keep heat on high and continue to whisk until mixture thickens. Add basil, thyme, salt and white pepper; whisk until blended. Bring mixture to a medium boil and slowly add cream cheese a little at a time, whisking or stirring until blended. If mixture is too thick, add a little milk until mixture is perfect for dipping. Remove from heat; add crabmeat. Stir gently until completely blended. Cover and allow to sit, off the stove, for 10 minutes. Serve hot with crackers or with pastry shells.