by Carrie Hirsch


1/2 stick salted butter
2 large shallots, minced
1 stalk celery, finely minced
1/3 all-purpose flour
2 cups whole milk

1 cup heavy cream
1 tablespoon Worcestershire sauce
2 cups vegetable broth
ó cup dry sherry or dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound lump crab meat
1 bunch chives, finely sliced for garnish

Heat butter in a medium heavy pot, then sauté shallots and celery over medium heat, stirring constantly, until translucent, about 5-7 minutes. Whisk in flour and continue whisking until mixture is well incorporated and there are no lumps, about 1 minute. Whisk in whole milk and heavy cream and continue to cook over medium heat, stirring occasionally,until thickened and simmering gently, about 5 minutes. Stir in remaining ingredients, except chives, and cook for another 5 minutes, stirring often. Ladle into bowls then sprinkle with chives. Serve immediately.