Cream of Crab Soup (yields five gallons) By Sean McLaren

Ingredients Cooking Sherry Old Bay Parsley Butter Onion Celery Water Whole Milk Flour Crab Bake -or- Seafood Maryland Crab Meat

Step One (Step One and Step Two should take place at the same time) 4 cups cooking sherry 4 tbsp. Old Bay 2.5 tbsp. parsley Bring above to boil in saute pan and burn off alcohol.

Step Two (Step One and Step Two should take place at the same time) 12 oz. butter 2 lbs. diced onion 1 lb diced celery 1 tbsp. parsley 2 gl. water 2 gl. whole milk 1 lb. crab or seafood base In 5 gallon pot saute vegetables for 5 minutes then add water and base.

Step Three 3 lbs. butter 2.5 lbs. flour In a seperate pot, melt butter and whip in flour. when water in main pot reaches 140 degrees, add milk and cooked sherry, stirring frequently. bring soup to 180 degrees and add butter and flour mix. Allow 5 minutes for soup to thicken, stirring the whole time.