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6 Hard Crabs, cleaned and cut into 24 pieces

1 1/2 Gallons of Chicken Stock 1 Onion, diced

2 Quarts of Half and Half 3 Ribs of Celery, diced

1 Pound of Butter 2 Cups of Flour

1 Pound of Regular Lump Crab Meat


Melt butter in soup pot, and add crabs, cook until crabs are dry, and add onions and

celery, cook until tender, add flour and blend the roux, and chicken stock, let simmer at

least thirty minutes. Heat half and half and blend in soup. Strain soup, and add lump crab

meat and serve.

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