2 tablespoons Butter or margarine
2 tablespoons Flour
1/2 cup Milk
1 can Frozen cream of shrimp soup
1 pound Lump crab meat
2 tablespoons Sherry
Melt butter and blend in flour. Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens. Simmer 1 minute. Add crab meat and continue cooking until crab is heated through. Stir in wine and blend. Good on hot waffles. Makes 4 servings.