SHE CRAB SOUP|
1/4 lb. butter
1/2 c. flour
1 lb. crab meat
1 pt. milk
1 c. chicken broth
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 pt. half and half
1 Tbsp. Old Bay seasoning
1/3 c. dry sherry
Combine butter and flour, cooking over low heat for 3 to
4 minutes. Saute celery, carrot and onions. Heat milk and
chicken broth together. Add butter, flour, seasoning, vegeta-
bles and crab meat. Simmer over low heat for about 30 minutes.
Then add sherry and half and half. Simmer for another five
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