- 1/2 lb jumbo lump crabmeat
- 1/2 cup chicken broth
- 1/4 cup minced onion
- 1/4 cup minced celery
- 2 tbsp flour
- 1/2 tsp salt
- 1/4 tsp celery salt
- couple twists of the pepper mill
- 3 tbsp butter
- 1 pint half & half
- 1/4 cup dry sherry
- fresh grated nutmeg (to taste)
- pinch of ground cloves
- 1 bay leaf
Cook onion & celery in the butter until onion is transparent & tender.
Blend in flour (if using) & seasonings and saute over medium to medium-hi heat.
Add half & half and chicken broth. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.
Stir in crabmeat & lower the heat so it stops boiling (low to med-low).
Stir in sherry.
Leave on low heat & taste to make changes till it's a flavor you want. I ended up adding more nutmeg.