1 lb. Maryland Backfin crab meat
4 tbsp. (1/2 stick) butter
1/3 cup flour
1 cup chicken broth
1/4 tsp. pepper
5 cups milk
salt, to taste

Pick over crab meat carefully to remove any shells or cartilage. Melt butter in a 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes until slightly thickened. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crab meat to milk mixture and salt to taste. Remove from heat and serve.

Submitted by: Judy Brannock