• 8 tablespoons butter, 1 stick
• 1/2 cup onion, minced
• 2 tablespoons all-purpose flour
• 1 cup milk, scalded
• 1/2 teaspoon salt
• 1 dash white pepper
• 1/4 cup sherry wine
• 12 ounces crabmeat
• 1 cup cracker, finely crumbled
• 1/2 cup cheddar cheese, finely grated

1. Preheat oven to 350 degrees.Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
2. Melt 4 tablespoons of the butter in a large heavy skillet. Add onion and saute for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat. When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken.
3. Add salt, pepper, and sherry and continue stirring in a bowl. Mix crab meat, sauce and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter. Bake uncovered for about 15 minutes or until the top is golden brown.

SERVES 6 -8 , 1 9 x 13 inch pan