1 lb blue crab meat, fresh or pasteurized
2 tbs finely chopped onion
2 tbs finely chopped celery
1/4 cup melted butter or margarine
3 tbs all purpose flour
1 tsp salt
1/4 tsp paprika
dash of ground white (or black) pepper
1 qt milk
2 generous dashes hot pepper sauce
Procedures
Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving.
