Melt 4 Tablespoons Butter in skillet on medium heat. Chop 1 clove garlic into butter as it melts. Add enough flour (doesn't matter what kind) to absorb butter and make a paste (not too thick). Stir and continue to cook until the mixture begins to look clear. Add about ¾ cup of milk and continue to stir. Pull apart the Louis Kemp crab meat (kinda in shreds) and add to skillet. If the sauce becomes to thick add enough water to achieve the desired consistency(continue to do this if and as needed). Add about 1/3 to ½ cup of parmesan cheese into the mixture. Season with salt and pepper and a dash of nutmeg if desired.
I like it best over angel hair pasta or no yolks dumpling egg noodles, also great on a piece of toast.... Top with more parmesan cheese. Could also top with fresh chopped green onions or chives, fresh parsley, crumbled bacon, chopped tomato.... if desired.
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