1 lb blue crab meat, fresh or pasteurized
2 tbs finely chopped onion
2 tbs finely chopped celery
1/4 cup melted butter or margarine
3 tbs all purpose flour
1 tsp salt
1/4 tsp paprika
dash of ground white (or black) pepper
1 qt milk
2 generous dashes hot pepper sauce

Procedures :
Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving.
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Category : Fish_And_Seafoods

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