Cream Of Crab Soup - cooking recipe

Ingredients

3/4 c. butter
3/4 c. flour
2 cubes chicken bouillon
dash of white pepper or cayenne
2 qt. milk (do not use skim)
1 lb. backfin crab, picked clean
1 tsp. parsley
1/3 c. sherry (Taylor New York State dry sherry is good)

Preparation

Pick through crab.
In a large pot, melt butter. Add flour and pepper.
Stir and simmer for 2 minutes. Add milk and crushed bouillon cubes. Simmer and stir until bouillon dissolves and mixture thickens. Salt to taste. Add crab, parsley and sherry.
Do not bring to a boil.