1 lb. butter 1/2 tbsp Mike Anderson's Seasoning 1/2 tbsp Oregano 1 oz. chicken base 2 tbsp. cayenne 1 cup self rising flour 1 and 3/4 cup white wine 4 and 1/2 quarts half & half 3 and 3/4 lbs. lump crabmeat
Combine butter and half and half and cook at low boil until it reaches 140 degrees. Do not bring to rolling boil. Add seasoning, oregano, cayenne and chicken base. Stir. Add flour and stir until dissolved. Add white wine and cook off. Add crab last so that they do not break up in the mixture. Serve and enjoy.