Carin’s Cream of Crab Soup

Tried and true, this recipe never fails, and is often a repeat request by family members. In fact, it's such a fav, my nephew Keith asked for it as his birthday gift.  Coming from an 18-year old, who typically only ever asks for cash, cash, and more cash, this was quite the compliment!  BTW, he got both from me that birthday. :)  Please enjoy!

love,
Carin

1 stick butter
1/2 cup flour
pepper, to taste
celery salt, to taste
Old Bay, to taste
14 oz can chicken broth
1 quart half and half*
1 cup milk*
dried parsley, to preference
dry sherry or cooking sherry, or to taste
1 lb jumbo lump crab meat

Melt butter over medium-low heat.  Stir in flour and whisk until smooth.  Add pepper, celery salt & Old Bay seasonings.  Cook 2 minutes, stirring continuously. Slowly add chicken broth.  Whisk until smooth. Simmer for 5 minutes. Slowly add half-and-half and milk.  Stir/cook until thick.  Add crab meat, parsley & sherry. Cook until heated through.

*More half and half or milk may be needed, depending on the desired consistency/thickness.