A delicious soup from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Melt butter; add dry ingredients and Worcestershire sauce.
Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.
Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.
Just before serving, add sherry.
Add Worcestershire and Tabasco to taste.