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Crab Soup

1 1/2 tbsp. oleo or butter
1 1/2 tbsp. flour
1 tsp. dry mustard
Dash salt and pepper
1 tbsp. Worcestershire sauce
3 c. hot milk
1 c. boiled and picked crab meat (canned, fresh or frozen)
1 tbsp. sherry
Worcestershire, Tabasco sauce to taste

Melt oleo or butter; add flour, mustard, salt and pepper, and Worcestershire sauce. Cook together 10 to 15 minutes, stirring constantly until smooth sauce results. Pour hot milk over crabmeat. Add to seasoned sauce gradually, stirring constantly. Before serving, add sherry. Serve with additional Worcestershire sauce and Tabasco sauce. Serves 4.

NOTE: For a thicker soup, add a 3 ounce package of cream cheese with the butter and flour and make it part of the sauce.

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