Cream of Crab Soup

1/4 c. butter
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat

In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.