The Food Timeline: history notes--fish & shellfish
"Crab Flake Maryland 1 lb. lump crab flakes, 1 pint milk, 1/2 pint cream, 1/4 lb. butter, 1/2 oz. salt, 2 pinch cayenne pepper, 1 glass sherry wine, 2 tablespoons flour. Melt ha;lf the butter in a a sauce-pan, add the flour and make the cream sauce with the heated milk, set aside to keep it hot.