1 cup PanaPesca® crab meat
2 tbsp unsalted butter
1 small onion, grated
Salt and freshly ground pepper to taste
1/2 tsp mace
3 ribs celery, finely diced
2 cups whole milk
1/2 cup heavy cream
2 tbsp Worcestershire Sauce
2 tbsp AP flour
1 tbsp water
2 tbsp sherry
1. Place crab meat in a bain-marie; add butter, grated onion, celery and mace. Season and simmer until warmed through.
2. Heat milk through and add to crab mixture, stirring. Add cream and Worcestershire sauce. Thicken with the flour-water slurry and add sherry. Cover and simmer for 30 minutes.
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Yield: Four Servings.
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