• 1 lb jumbo lump crabmeat
• 1 medium white onion, finely chopped
• 1/4 cup(s) celery, chopped
• 1/4 cup(s) butter, with salt
• 4 tbsp flour
• 1 cup(s) chicken broth, low sodium
• 1 quart(s) half n half
• 1/2 cup(s) sherry wine
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp old bay seasoning
|  | 1. Saute onion and celery in butter in a large saucepan until soft (about 8 - 10 min.). Add flour. Stir until smooth. Cook 1 minute.
2. Add broth and cook until thick and bubbly (about 1 minute). Add remaining ingredients. Add more Old Bay and sherry to taste. Cook until heated through (try to avoid boiling). |
