INGREDIENTS
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1 quart whipping cream
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 fish bouillon cubes
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2 cups boiling water
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1/4 cup unsalted butter
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1/3 cup all-purpose flour
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2 tablespoons lemon juice
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1/4 teaspoon ground nutmeg
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1 pound fresh crabmeat
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Garnish: chopped parsley
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1/3 cup sherry (optional)