• 1 lb fresh backfin crab meat
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 5 cups half & half
• 1/2 cup dry sherry
• 1 tsp salt
• 1/4 tsp white pepper*

1. Clean crab meat and remove shell pieces. Set aside.
2. Melt butter in a large non-stick saucepan over low heat.
3. Gradually add flour. Stir until smooth.
4. Cook 1 minute stirring constantly. Gradually add chicken broth.
5. Cook over medium heat until thick and bubbly while stirring constantly.
6. Add crab meat and remaining ingredients. Cook over low heat 10 to 15 minutes. Do not boil.

*Use white pepper in white cream sauces so that its color blends into the sauce.