4 tbsp. butter
4 tbsp. flour
1/2 pt. cream
4 tbsp. sherry
1 lb. Backfin crab meat
3/4 c. sharp Cheddar, grated

Melt butter and blend in flour over low heat in saucepan. Remove from heat. Heat cream slowly and add to butter mixture until smooth. Cook slowly until thickened. Season with salt and pepper.

Remove from heat and add sherry and crab meat. Pour into buttered casserole (8 x 8 inches). Sprinkle with cheese and paprika. Bake at 350 degrees for 20 to 30 minutes.

Serves 4. Need more - triple the crab and double the sauce.