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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup fennel bulb (trimmed and chopped)
- 1 stalk chopped celery
- 1/4 cup yellow onion (chopped)
- 1 stick butter
- 3/4 cup self rising flour
- base (2 tablespoons, or seafood bouillon crab)
- 2 qt. heavy cream
- 2 Tbsp. cooking sherry
- 2 cups half and half
- 1 qt. milk
- 2 lb. crabmeat (picked clean of shells)
- salt (to taste)
- pepper (to taste)
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