Shecrab soup

Ingredients:

1 cup butter
4 tablespoons flour
2 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1 pound lump crabmeat
Sherry wine, to taste

Preparation:

Melt butter. Add flour and stir until creamy.
Add milk, seasonings and crabmeat.
Bring to slow boil.
Add sherry wine.
Simmer.