Saute shallots in butter until soft. Slowly add flour to make roux. Meanwhile, heat chicken broth, half-and-half, lemon pepper, Old Bay and white wine. When heated thoroughly, combine a small amount of broth mixture to roux. Stir until smooth and pourable. Then add to broth and simmer gently until thickened. Just before serving, add crab meat, parsley and sherry. Stir gently until combined and heated through. Serves 8.