Ingredients:
 | 3 Tbs Butter |
| 1 Scallion including green top, minced |
| 1 Leek minced |
| 1 rib Celery, minced |
| 2 Tbs flour |
| 1 Tsp Pepper |
| 2 Cups Fish stock or bottled Clam juice |
| 2 Cups of milk |
| 2 Cups Heavy cream |
| 1 Lb lump crabmeat |
| 1/4 Cup Dry Sherry |
| 1 1/2 Tsp salt |
| 1/4 Tsp fresh ground black pepper |
| 1/2 Tsp Worcestershire sauce |
| 1/2 Tsp Old Bay seasoning |
| 6 thin sliced Lemon |
Prepares 6 servings
Preparation time: Not known
Cook time: Not known
| In a large pot, melt the butter over moderately low heat. |
| Add the scallion, leek and celery and cook, stirring occasionally, until the vegetables are sort, (about 4 minutes). |
| Add the flour and cook, stirring for 2 minutes. |
| Stir in the stock, milk and cream. |
| Bring to a simmer while stirring. |
| Add the crabmeat, sherry, Worcestershire, Old Bay, salt and pepper, and bring back to a simmer. |
| Combine the above with the cream sauce mixture and simmer. |
Note: You may prepare in advance and let the flavors mingle.