1 c. butter
1 1/2 c. flour
2 qt. milk
3 lb. fresh crabmeat or 6 (8 oz.) cans crabmeat, picked over
1 lb. mushrooms, sliced and sauteed
1 c. dry sherry
Hearty dash of lemon juice
Hearty dash of Worcestershire sauce
Dash of nutmeg
Parsley

In a large pan, melt butter, stir in flour and then add milk. Stir constantly until white sauce is thick. Add all remaining ingredients and heat until all ingredients are hot. Be careful mixture does not scorch. Serve from chafing dish with toast rounds or favorite crackers.