Welsh Family Kitchen
Bechemel Crab Pasta
1 lb. jumbo lump crabmeat
2 c. 1/2 & 1/2
3 T butter
3T flour
3T sherry
1/2 t garlic salt
1 t old bay
2 shallots, minced
1T lemon juice
Sauté shallots in butter
Add flour and cook to combine, cook till flour is cooked.
Add 1/2 & 1/2. Stir and cook till thickened. Add all seasonings and sherry. Cool.
Add crab and toss.
May make ahead and chill.

Cook pasta in chicken broth to Al dente. Drain. Pour crab sauce on top. Shave Parmesan cheese on top.
2017-03-12: Our first try was quite good.
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