1 lb. backfin crabmeat
1/2 gal. milk
1 c. cooking sherry
1/2 lb. sweet butter
1 c. all-purpose flour
Dash of nutmeg
Dash of cinnamon
Salt and pepper to taste

In double boiler, heat milk to steaming (do not allow to boil). Melt butter in saucepan. Add flour to melted butter, stirring, until lightly browned. Add steaming milk to butter and flour mixture. Add wine, mixing well. Heat over medium heat for approximately 5 minutes. Add crabmeat and stir gently. Heat thoroughly for another 5 minutes. Serve hot. Serves 4 to 6.