Finely dice onion and seeded capsicum. Saute gently in butter until tender, but not browned. Add the flour, stir until combined, remove from heat. Gradually add chicken stock, stir until combined, return pan to heat, bring to boil, stirring constantly, reduce heat, simmer uncovered for 5 minutes.

Season with cayenne, salt and pepper. Add cream, milk, sherry and undrained and flaked crab meat. Simmer uncovered for 5 minutes.

Serve with crunchy bread rolls.

From The Weekly Times New Pioneer Cookbook ~ By Mrs Boord, Naracoorte, South Australia