1 lb. lump crabmeat
1/4 c. butter
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
Salt to taste

Melt butter in 3 quart pan, blend in flour and stir until smooth. Slowly stir in broth and pepper; simmer for 2 minutes. Add milk and cook slowly, stirring constantly, until thickened. Do not boil. Add crabmeat and salt to taste. Cook 5 minutes. Remove from heat and serve. Makes 10 cups.