1 lb. Maryland Backfin Crabmeat 1/4 c. (1/2 stick) butter or margarine 1/3 c. flour 1 c. chicken broth 1/4 tsp. pepper 5 c. milk Salt to taste
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. Makes about 10 cups.
