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1
5 Tbs. butter.
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2
4 Tbs flour.
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3
1 medium onion peeled and chopped.
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4
3 stalks of celery chopped.
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5
1 1/2 Tbs mild yellow curry powder.
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6
1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
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7
1 cup heavy cream.
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8
2 cups milk.
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9
2 cups chicken or vegetable stock.
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10
juice of half a lemon.
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11
1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
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12
salt and pepper to taste.
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13
4 Tbs dry sherry.
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14
Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
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15
Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
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16
Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
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17
Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
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18
Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
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19
Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.
