Ingredients :
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper, optional
- 3 tablespoons all-purpose flour
- 4 cups seafood stock
- 1-1/2 pounds lump crabmeat
- 2 bay leaves
- 1 cup half-and-half cream
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 cup packed fresh parsley sprigs, chopped
Directions :
- In a Dutch oven or large saucepan, melt butter over medium heat. Add onion and celery, cook until tender, 4-5 minutes. Stir in garlic, tomato paste, salt, Old Bay seasoning, thyme, pepper and if desired, cayenne; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes. Gradually add seafood stock until well combined. Add crab and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes to allow flavors to blend.
- Stir in cream, wine, and lemon juice; heat through. Discard bay leaves. Garnish with parsley.
