Crab Soup 2

 1/4  cup butter or margarine
1  cup finely chopped onions
1/2  cup finely chopped celery
1   shallot, finely chopped
1/4  cup all-purpose flour
3/4  teaspoon paprika
4  cups milk
2  cups half-and-half cream
1  teaspoon salt
1  teaspoon grated lemon peel
1  teaspoon Worcestershire sauce
1/2  teaspoon freshly ground black pepper
  Pinch ground red pepper
1  pound fresh lump or jumbo crabmeat, flaked and picked over
1/4  cup dry sherry
2  teaspoons chopped fresh flat-leaf parsley
Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened. 
Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.  

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