¾cup picked-over fresh or frozen crabmeat (about 6ounces)
1½cupscorn kernels (cut from 3 ears cooked corn)
Salt to taste, if desired
Freshly ground pepper to taste
Melt 4tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk until blended.
Add the stock and milk, stirring rapidly with the whisk. Cook, stirring frequently, about 10 minutes.
Meanwhile, melt the remaining 1tablespoon butter in another saucepan and add the onion. Cook until wilted. Add the crabmeat, corn, salt, pepper, and cayenne. Cook briefly and add to the cream sauce. Add the cream and bring to the boil. Simmer gently about 5 minutes.