| Ingredients | Unit of Measure | Quantity |
| Butter | TBSP | 2 |
| Diced Onion | CUP | 1.5 |
| Diced Celery | CUP | 1 |
| Flour | TBSP | 1 |
| Sherry | CUP | 3/4 |
| Garlic Powder | TSP | 1 |
| Paprika | TSP | 1 |
| Cayenne Pepper | TSP | 1/8 |
| Kosher Salt | TSP | 2 |
| Half and Half | CUPS | 2 |
| Heavy Cream | CUPS | 2 |
| Cornstarch | TSP | 4 |
| Water | TSP | 4 |
| Crab Meat | LB | 1/2 |
- Using a pot, melt the butter on medium heat on the stove top and slowly cook the onions and celery until translucent. Do not brown the vegetables.
- Once the vegetables are tender, add the flour and stir to incorporate while cooking for one minute, then add sherry and combine well.
- Remove from heat and add all seasonings.
- Put back on heat and cook for an additional 30 seconds stirring constantly.
- Using a whisk, add half and half and heavy cream and continue to cook stirring often with whisk.
- In a small bowl or cup, combine the cornstarch with the water to make a slurry, mix well and then slowly whisk into soup.
- Allow to simmer until hot throughout and thickened, if it begins to boil, turn down a bit. Approximately 10-12 minutes but burner temps may vary.
- Once thickened, fold in crab meat, allow to come back to temperature, taste and adjust seasoning if need be.
- Serve and enjoy! You can use any kind of crab meat but special lump or claw are recommended.
Makes 4-6 servings