cream of crab soup

1 stick butter, melted
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 teaspoon parsley
1/4 teaspoon nutmeg
1 pint milk
1 pound lump crabmeat
1-1/2 pints table cream
1 wine glass dry sherry

Melt butter; add flour, salt, red pepper, parsley and nutmeg. Stir 1 minute, making sure not to brown mixture. Add milk and stir constantly until thick. Add crabmeat; remove from heat. In a small saucepan, heat table cream. Pour into crab mixture and add sherry. Serve hot.

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