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Liz's Crab Soup

• 16 ounces chicken broth
• 1 quart Half & Half
• 1 stick butter
• 1/3 cup flour
• 2 medium shallots, chopped fine
• 1 teaspoon lemon pepper
• ½ teaspoon Old Bay Seasoning
• ½ cup white wine
• 1 pound backfin crab meat
• 2 tablespoons fresh parsley, chopped fine
• ¼ cup sherry

Sauté shallots in butter until soft. Slowly add flour to make a roux. Meanwhile, heat chicken broth, Half & Half, lemon pepper, Old Bay and white wine. When heated thoroughly, transfer a small amount of broth to the roux. Stir until smooth and pourable. Then add to broth and simmer gently until thickened.

Just before serving, add crab meat, parsley and sherry. Stir gently until combined and heated through.

Serves 8.