- 4 Tablespoons Salted Butter.
- 3/4 Cup Chopped Onion (White or Sweet).
- 4 Tablespoon White Flour.
- 8oz / 1 Cup Chicken Broth.
- 24oz / 3 Cups Milk (2% Milk Fat or Higher).
- 1 Bay Leaf.
- 1 Cup Sharp Cheddar Cheese.
- 1 Pint Heavy Whipping Cream.
- 2 Teaspoons Old Bay Seasoning.
- 1/2 Teaspoon Lemon Pepper.
- 1 Tablespoons Parsley.
- 2 Tablespoons Cooking Sherry.
- 1 Teaspoon Worcestershire Sauce.
- 1 Pound Crab Meat.
(Can add 1/2 lb Langostino Lobster Meat, Clams, or Oysters)
- Melt butter on low simmering heat.
- Sweat, Saute, or otherwise cook the chopped onion in the salted butter until translucent (5 to 10 minutes).
- Slowly begin adding and stirring the flour to create a roux.
- Raise the heat to medium low and begin slowly adding the chicken broth, milk, and bay leaf stirring constantly.
(If you want to really step up your flavor game, include some crab and/or lobster shell during this process)
- Continue cooking and stirring at medium low heat for 15 to 25 minutes.
- Remove bay leaf (and shells if you used them), turn off heat, puree mixture with a regular blender or an immersion blender.
- After the mixture is pureed and returned to the pot, put the heat back on to medium low and add the sharp cheddar and continue stirring.
- Once thickened, add seasonings, then whipping cream, and then the crab meat.
- Pour in the recommended amount of Cooking Sherry & Worcestershire Sauce.
- Continue simmering and stirring until crab is thoroughly heated.
Serve with buttery rolls or biscuits and a glass of chilled Niagara or other white wine.