She-Crab Soup

1 cup butter
4 tablespoons flour
2 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1 pound lump crabmeat
Sherry wine, to taste

Melt butter; add flour and stir until creamy. Add milk, seasonings and crabmeat. Bring to slow boil. Add sherry wine. Simmer.