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Creamy Crab Chowder

  • 1 pound regular or backfin lump crab meat
  • ½ pound boiled shrimp, cut into pieces, optional
  • 3 tablespoons butter or margarine
  • 1 pint whole milk
  • 1 can evaporated milk 1 tablespoon Worcestershire sauce
  • ½ teaspoon pepper
  • ¾ teaspoon mace
  • ½ cup chopped celery
  • 1 teaspoon Old Bay seasoning
  • 3 tablespoons flour
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 3 tablespoons honey
  • ¼ cup diced green and red pepper

In a double broiler, melt butter and blend in flour. Add pint of milk and can of evaporated milk, stirring while pouring. Add Worcestershire sauce, lemon juice, mace, salt, pepper, honey, and Old Bay seasoning. Add green pepper and celery and cook slowly for 15 to 20 minutes. Then add crab meat and simmer for 10 minutes.

This dish can be prepared ahead of time and reheated slowly. It will keep for several days in the refrigerator. May also be frozen.

Serves 6.

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