1 1/4 c. crabmeat
1 1/2 tbsp. flour
1 1/2 tbsp. butter
1 1/2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. pepper
2 tsp. salt
1 qt. milk
1 c. cream
2 tbsp. sherry wine

Melt butter. Add flour and all seasonings, cook slowly until ingredients make a smooth sauce. Heat milk and cream. Pour over crabmeat, add to sauce. Just before serving add sherry. Serve very hot. Serves 4.