8 oz. backfin crab meat
1 qt. stock (1/2 chicken, 1/2 fish)
1 qt. milk
4 oz. butter
4 oz. flour
2 tsp. Worcestershire sauce
1/2 tsp. white pepper
1/2 tsp. salt
1/3 c. sherry

Heat butter and add flour in a heavy bottom pot and cook 3-5 minutes. Do not allow this to burn. Meanwhile, heat the stock, sherry, and seasonings together. Remove from heat when this mixture comes to a boil.

Scald the milk, strain into the flour-butter mixture and whip until thickened and smooth. Be careful to not let stick to the bottom. Cook this 15 minutes, then add stock, stirring carefully.

Cook 10 more minutes, then add crab meat. Cook 5 more minutes. Season to taste. Add additional sherry at the table, if desired. Serves 8.