Crab-Biscuit Shortcakes

2 tablespoons Butter or margarine

1 tablespoon -Flour

1 can Chicken-noodle soup

3 Hard-cooked eggs

3/4 pound Crab meat

Salt and pepper Baking-powder biscuits

Melt butter in top of double boiler; add flour and blend. Add soup and cook, stirring constantly, until thickened. Slice eggs, add to soup with the crab meat. Cook over hot water until thoroughly heated. Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered. Makes 4 generous servings.