1 large yellow onion, finely chopped
1 stalk celery, finely chopped
1/4 cup lower sodium chicken stock
2 3/4 cup milk
1 cup half and half
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon black pepper
8 ounces crab meat
1/4 cup dry sherry or dry white table wine
In a large pot, combine the first three ingredients; bring
to a boil.
Lower heat and simmer covered for about 5 to 10 minutes or
until vegetables are tender.
Stir in the milk. In a small bowl, whisk together the half
and half, flour, salt, mace, and pepper.
Stir this into the first pot with the milk and vegetable
mixture.
Cook over moderate heat, stirring constantly for about 10
minutes or until mixture thickens and is bubbly.
Stir in crab meat and sherry. Cook uncovered for 5 minutes
or until heated through.
Serves about 4.