Cream Of Crab Soup

Ingredients

• 34 c butter
• 34 c flour
• 2 cubes chicken bouillon
• dash of white pepper or cayenne
• 2 qt milk do not use skim
• 1 lb backfin crab picked clean
• 1 tsp parsley
• 13 c sherry Taylor New York State dry sherry is good

Directions

1. Pick through crab
2. In a large pot melt butter Add flour and pepper
3. Stir and simmer for 2 minutes Add milk and crushed bouillon cubes Simmer and stir until bouillon dissolves and mixture thickens Salt to taste Add crab parsley and sherry
4. Do not bring to a boil