Ingredients
2 T unsalted butter
2 T all-purpose flour
8oz clam juice (bottle)
1 cup milk
2 cups heavy cream
1 medium sweet onion, grated
1 ½ pounds blue crabmeat, divided
Salt and pepper to taste
1 T Worcestershire sauce
1/4t cayenne
1/4t nutmeg
¼ cup sherry
Parsley
Directions
In a stockpot over medium heat, melt better. Sprinkle in the flour and stir with a whisk until combined. Add the clam juice, milk, and cream and continue whisking until smooth. Let cook until thickened about 3-4 minutes. Add onion, 1 pound of the crabmeat, salt, pepper, Worcestershire, cayenne and nutmeg and sherry. Stir to combine and lower the heat to simmer. Cook for 15 minutes until thick.
Serve in bowls and top with remaining crabmeat and parsley.