IngredientsSee in Directions
Saute 1 cup (71/2 ounce can) crabmeat, drained and flaked in 2 tablespoons butter.
Blend in 2 teaspoons flour and 1/8 teaspoon salt.
Add 1 cup light cream; cook and stir until thickened.
A delightful luncheon dish, or for Sunday Brunch.