8oz. Fresh Crab meat
1 cup onions
1 cup carrot
1 cup celery
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
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1 tsp Old Bay Seasoning
*fresh tarragon
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In a food processor puree onions carrots and celery. Saute puree in 2 tablespoons butter until soft. Set aside.
In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking over medium heat for about 4minutes until roux becomes light brown .(Be careful not to burn)
Slowly add chicken broth whisk until smooth
Add the sautéed Puree
Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, crab and simmer an additional 5 to 10 minutes. Garnish with some fresh tarragon.
