Ingredients

1/4 c butter

1 1/2 qrts milk

2 tbsp chic bouillon granules

1 tbs old Bay

1 tsp dry mustard

1 tsp celery salt

1/2 tsp white pepper

Dash worstershire

1 pt half/half

1/4 c cornstarch

3 oz dry sherry

1 lb backfin crab

Preparation

  1. In suacepan, heat milk, and butter. Add bouiloon, old bay, must, celery, pepper and worst.
  2. Dissolve cornstarch into half/half then add to seasoned milk when it has almost come to a boil.
  3. Stir until mixture has thickened, then add sherry and crab meat.