Recipe from Anita Nadeau of Ware, Mass.
Prep Time: 15 min
Total Time: 40 min
1/2 cup butter
1/2 cup flour
1 1/2 cup light cream
salt and pepper to taste
1/2 cup dry sherry
1 lb. crabmeat
Submitted by Doug Draper of TN
Recipe provided by: Verna Bryant of Natchez, MS
Recipe from Steven Higgs of Paragould, Ark.
Recipe from Debra Mailloux of New York
Recipe from Janet Hetherwick of Greenwell Springs, La.