Melt butter in a saucepan and stir in flour, then the milk, salt and peppers. Stir until well-heated and thickened. Add the crab meat and cream. Heat well. Add the egg, pressing it through a sieve. Add sherry and correct seasonings, adding more salt and red pepper if necessary. Serves 6.
» This dish should never be underestimated. It is simple, tasteful, and delightful.