In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown. Add celery and onion and cook until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf. Simmer 1 to 2 hours, or more.

 

Remove bell pepper and bay leaf. Skim oil from top. Add crab and heat thoroughly. Before serving, add cream, (do not boil), sherry, if desired, and a green onion garnish. Serves 4 for an entree or 6 to 8 as an appetizer. Add a diced baked potato to make this a hearty main dish. This recipe is easily doubled, and freezes well before or after addition of crab meat.

 

Yields: 4-8 servings.