INGREDIENTS
4 cups
Fish stock
1 lb
Lump crab meat
1
Bay leaf
2
stalks Celery
2 cloves
Garlic
1
Onion, medium
1
Parsley
2 tbsp
Tomato paste
1
Black pepper, Freshly ground
3 tbsp
Flour
1
Kosher salt
1 tsp
Old bay seasoning
3 tbsp
Butter
1/2 cup
Heavy cream
1 cup
White wine, dry