Cream Of Crab Soup - cooking recipe

Ingredients

1 lb. backfin crabmeat
1/4 c. butter or margarine
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
salt to taste
sherry to taste

Preparation

Remove cartilage from crabmeat.
Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper.
Simmer for 2 minutes. Add milk and cook slowly, stirring constantly, until thickened.
Do not boil.
Add crabmeat to milk mixture and salt to taste.
Remove from heat and serve. Add sherry to taste.
Makes about 10 cups.