3/4 c. butter
3/4 c. flour
2 env. chicken bouillon
Dash of pepper
2 qts. milk
1 lb. backfin crabmeat

Remove cartilage from crabmeat. Melt butter. Blend in flour and pepper. Stir and simmer 2 minutes. Add milk and bouillon powder. Simmer and stir constantly until bouillon is absorbed and mixture is thick enough to coat the spoon. Salt to taste. Add crabmeat. Heat but do not boil. Add Old Bay seasoning to taste (approximately 1 teaspoon).