Cream Of Crab - cooking recipe

Ingredients

3 c. regular milk
1 c. cream
1/4 lb. butter
1/2 lb. crab meat
1/4 c. cornstarch, dissolved in cold water
1 chicken bouillon cube

Preparation

Heat milk and cream over low to medium heat to scalding (do not boil).
Stir.
When hot, add bouillon and butter.
Stir with soup on low.
Takes time to melt butter.
When butter is almost melted, pour in cornstarch slowly while stirring.
Add salt and pepper to taste (use white pepper).
Put in crab meat.
Add sherry to this. Start with 1/4 cup in single recipe.
Add while hot.