Directions:

In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown. Add celery and onion and cook until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, bell pepper wedge and bay leaf.

Simmer 1 to 2 hours. Remove bell pepper and bay leaf. Skim oil from top. Add crab and heat thoroughly. Before serving, add cream, (DO NOT BOIL), sherry, if desired, and green onion garnish. Serves four for a meal, 6 to 8 as an appetizer.