2 sticks butter
3 tbsp. chicken stock
1 c. flour
2 qt. milk
1 qt. half and half milk
1/2 tsp. white pepper
1/4 c. dried parsley
1 lb. crabmeat (white)
1/2 tsp. salt

In a heavy stockpot, melt the butter over medium heat. Add chicken stock, stirring until well blended. Add flour and stir until well blended and mixture begins to bubble. Add milk, salt, the half and half, white pepper and dried parsley. Continue cooking over medium heat, stirring constantly until mixture is smooth; boil for 2 minutes. Gently add crabmeat and heat until mixture begins to simmer. Serve hot.

Makes 12 servings.