1 lb. backfin crab meat
2 tbsp. butter
1 1/2 tbsp. flour
2 c. milk
1-2 tbsp. onion
1/2 tsp. salt
1/4 tsp. hot pepper sauce
Pepper to taste
1 c. heavy cream

Melt butter and stir in flour to make a roux. Add onion, if desired, to cook with roux. Add milk, salt, pepper, hot pepper sauce, and crab meat. Cook gently over low heat until milk begins to simmer, not boil. Add cream, bring back to simmer, serve hot.