Beka's Cream of Crab Soup

I made this trying to re-create this amazing crab soup I had at a restaurant that is no longer in business. I did lots of research and here's my version.it's very heavy and very thick so it can be a dip as well. If you want it thinner, just leave out the flour.

• 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.