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Ingredients

• 2 Tbsp. Extra virgin olive oil
• 2 stalk celery, minced
• 2 Tbsp. Minced parsley
• 1/2 c. Diced carrots
• 1/2 x Yellow onion, sliced
• 4 c. "Fish Stock", or possibly canned fish or possibly clam broth, "Chicken Soup Stock" or possibly canned chicken broth
• 2 whl cloves
• 1 whl bay leaf
• 6 x Peppercorns
• 1/4 c. Each butter & flour, cooked to create a roux
• 3 c. Lowfat milk
•     Salt & pepper to taste
• 1 lb Cooked crabmeat, flaked
• 1 c. Warm cream, don't boil
• 1/4 c. Dry sherry
•     Chopped parsley for garnish

Description

SERVES 8 This Is Delicious, Rich, And Expensive. The Only Way I Can Call It Frugal Is To Tell You Which It Is So Rich Which People Are Not Going To Be Able To Eat Much Of It. Does…

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