1 pound white crab meat (claw meat may be used)
1 cup XX cream (half & half cream may be used)
1 cup sherry (or to taste)
1/2 pound New York sharp cheese
1 tablespoon butter
1 tablespoon flour
Salt and pepper to taste

Carefully pick crab meat and remove all pieces of shell. Melt butter in a double boiler. Add flour and stir until smooth. Add cream and continue stirring until mixture thickens and all lumps are dissolved. Salt and pepper to taste. Add sherry and mix thoroughly. Add crabmeat to sauce and stir gently until crab is hot. Place in casserole or ramekins and cover generously with slices of cheese. This much may be done ahead. Place in the refrigerator. Before serving, warm, then place in broiler until cheese has melted and is slightly brown.

Serves 4-6.