3/4 c. butter
3/4 c. floru
2 cubes chicken bouillon
Dash pepper
Dash red pepper
Celery salt
2 qt. milk
1 lb. backfin crabmeat

Melt butter. Blend in butter, flour and spices. Stir and simmer. Add milk and bouillon. Stir and simmer until thick enough to coat spoon. Salt to taste. Crab meat is added. Add Old Bay to taste. Serves 8-10.