3 chicken bouillon cubes
6 c. half and half
1 c. water
1/2 stick butter
1/3 c. cornstarch
1 lb. crabmeat
Old Bay, salt, pepper to taste
2 tbsp. cooking sherry (optional)

Heat half and half, butter and chicken bouillon cubes to almost boiling; mix water and cornstarch together and use to thicken milk mixture; add salt, pepper and Old Bay. Next add crabmeat and heat through 30 to 40 minutes. Serve with spinach salad and garlic bread. Just before serving, add cooking sherry.