Snappers Crab Stew

• 3/4 c. finely chopped carrots
• 3/4 c. finely chopped celery
• 3/4 c. finely chopped onion
• 1 stick (1/2 c.) unsalted butter
• 1/4 c. all-purpose flour
• 4 c. milk
• 4 c. heavy cream or half and half
• 1 bay leaf
• 1 Tbsp. freshly ground black pepper
• 1 tsp. salt or to taste
• 1/8 tsp. cayenne
• 1 tsp. Old Bay seasoning
• 1 Tbsp. Worcestershire
• 3/4 lb. lump crab meat, picked over

1. In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened.
2. Add the flour and cook the roux, stirring, for 3 minutes.
3. Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce.
4. Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly.
5. Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf.
6. Makes about 12 cups, 8 to 10 servings.

carrots, celery, onion, butter, allpurpose, milk, heavy cream, bay leaf, freshly ground black pepper, salt, cayenne, bay seasoning, worcestershire, lump crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078819 (may not work)