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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Linton's Seafood
Servings: 6
4 tablespoons butter
4 tablespoons flour
4 cups milk
¾ cup sharp cheddar cheese
2 teaspoons seafood seasoning
½ teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon chopped parsley
salt to taste
1 pound lump crab meat
Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flower to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens. Reduce heat and add seasonings, sherry, cream, and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.