She-crab soup

Ingredients
1 pound lump crabmeat
3 tablespoons of all-purpose flour
3 cups seafood stock
4 tablespoons of unsalted butter
½ cup dry sherry
1.5 cups of milk
2 cloves garlic
1 cup cream
1 small onion, chopped
1 celery stalk, chopped
1 bay leaf
½ teaspoon salt
Chopped fresh parsley

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Directions
• Melt the butter in a large pot over medium heat. Add onion, celery, garlic, and salt until soft (about 4-5 minutes).
• Pour in flour and add sherry until it forms a paste.
• Add in stock.
• Add milk and cream. Stir.
• Add bayleaf, nutmeg. Bring to a boil then reduce to medium heat and let the pot simmer.
• Next, add crabmeat and simmer for 12-15 minutes.
• Serve hot with parsley.

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