1 lb. crabmeat
1/2 stick butter
1/3 c. flour
1 c. chicken broth or stock
1/4 tsp. pepper
4 c. milk
1 c. heavy cream
1 tsp. salt
1/2 c. dry sherry

Pick crabmeat to remove all remaining cartilage. In a large saucepan, melt butter. Blend in flour, stirring until smooth. Slowly stir in chicken broth, and continue stirring until mixture is smooth. Simmer for 2 minutes.

Add milk and cream. Cook over low heat, stirring constantly until thickened. Do not boil. Add sherry, salt, and pepper. Remove from heat and serve. Makes 6 servings.