Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.

Ingredients

• 1 Pound white crab meat
• 4 Tablespoon butter
• 4 Tablespoon flour
• 1/2 Pint cream
• 4 Tablespoon sherry
• 3/4 Cup sharp grated cheese
• Salt and pepper to taste

Preparation

Step 1

Make a cream sauce with the butter, flour and cream.

Step 2

Add salt, pepper and sherry. Remove from fire and add crab meat.

Step 3

Pour the mixture into a buttered casserole or individual baking dishes.

Step 4

Sprinkle with grated cheese and cook in a hot oven until cheese melts. Do not overcook.