1 Medium Onion, diced
1 stalk Celery, chopped
1 clove Garlic, minced
4 oz Crab Base
2 Table Spoons Lobster Base
1 lb Crab Claw Meat
1 teaspoon Black Pepper
2 Table Spoons Old Bay Seasoning Roux (3 TB Butter, 3TB Flour, 3 TB Water)
½ cup Sherry

Pre heat oven to 425 Make a roux: melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute. Set aside. In a separate pot, lightly sauté onions, celery and garlic. Add 8 cups of water. Add Roux. Dissolve crab and lobster bases in water. Add crabmeat, pepper and seasoning. Bring just to a boil. Turn off heat. Add Sherry and serve.

Jarvis Creek, North End • Harbour Town, Hilton Head