2 hard cooked eggs, chopped fine
2 tsp. soft butter
2 tsp. flour
4 c. milk
1 lb. lump crabmeat
1/2 c. heavy cream
1/2 tsp. Worcestershire sauce
1/3 c. sherry
Salt & pepper

Mix together eggs, flour and butter. Bring milk to a boil and add gradually to egg mixture. Return to low heat. Add crab and simmer 5-10 minutes, stirring frequently. Stir in cream and heat. Add remaining ingredients. Heat thoroughly, but don't boil. Don't freeze. Serves 4-6.