Ingredients:

1 lb. lump crabmeat, cleaned

1 stick butter

2 tablespoons flour

3 cups light cream

1 teaspoon salt

1 teaspoon old bay seasoning

1/2 cup cooking sherry

Directions:

In a saucepan melt half the butter and add in flour and 2 cups of cream. This will be the cream sauce and should be kept hot.

In another saucepan heat the rest of the butter along with the crabmeat. Stir continually but try not to break up the lumps of crabmeat. Add in the salt, pepper and sherry and let simmer for 3 minutes.

Serve hot with toast points.

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