Ingredients

• 8 tablespoons butter
• 8 tablespoons flour
• 4 small onions, minced
• 12 ribs of celery, minced
• 2 tablespoon minced garlic
• Salt and pepper
• 2 teaspoon nutmeg
• 2 quart whole milk
• 2 cup cream
• 2 tablespoon hot sauce
• 4 tablespoons Worcestershire sauce
• 3 pounds crab meat, picked over for cartilage
• 1/2 cup sherry

Directions

1. In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and nutmeg. Cook the vegetables for 2 minutes. Whisk in the milk sherry, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Re-season if necessary. Ladle the soup into each bowl.

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