Creamy Crab Soup

• 200 g crabmeat, thawed if frozen
• 2 tablespoons butter
• 12 cup onion, chopped finely
• 12 cup celery, chopped finely
• 2 tablespoons flour
• 1 dash cayenne
• 12 teaspoon salt
• 2 cups milk
• 1 cup whipping cream
• 1 tablespoon pale dry sherry
• 1 teaspoon lemon juice
• chopped parsley

1. Drain crab and remove bits of shell and cartilage.
2. Cut the legs in pieces.
3. Saute the onion and celery in butter for about 10 minutes.
4. Blend in the flour and the seasonings.
5. Add the milk, stirring and cooking until it is smooth and has a thick consistency.
6. Puree the soup in a blender.
7. Put the soup back in the pan and add the crab and cream.
8. Garnish with parsley and enjoy!

crabmeat, butter, onion, celery, flour, cayenne, salt, milk, whipping cream, pale dry sherry, lemon juice, parsley

Taken from www.food.com/recipe/creamy-crab-soup-97152 (may not work)