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.
