INGREDIENTS
3/4 lb
Lump crabmeat, fresh
2 tbsp
Basil, fresh leaves
1/2 cup
Celery
1/4 cup
Green onions
1 can
Muir glen tomatoes, organic fire roasted
2 cups
Chicken broth, organic
1/4 tsp
Black pepper
2 tbsp
Gold medal all-purpose flour
1/2 tsp
Salt
6 tbsp
Butter, unsalted
2 1/2 cups
Half-and-half
1/4 cup
White wine, dry