Potage Aux Crabes - Crab Soup

• 1 12 tablespoons butter
• 1 12 tablespoons flour
• 1 teaspoon dry mustard (Coleman's recommended)
• 14 teaspoon pepper
• 2 teaspoons salt
• 1 tablespoon Worcestershire sauce
• 3 cups milk, hot
• 1 cup crabmeat
• 1 tablespoon sherry wine
• Tabasco sauce, to taste
• Worcestershire sauce, to taste

1. Melt butter; add dry ingredients and Worcestershire sauce.
2. Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.
3. Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.
4. Just before serving, add sherry.
5. Add Worcestershire and Tabasco to taste.

butter, flour, pepper, salt, worcestershire sauce, milk, crabmeat, sherry wine, tabasco sauce, worcestershire sauce

Taken from www.food.com/recipe/potage-aux-crabes-crab-soup-256041 (may not work)