Featured Recipe

- 2 tsps olive oil

- 1 small onion, finely chopped

- 1 celery stalk, finely chopped

- 2 scallions, sliced

- 4 cups low-fat (1%) milk

- 3 tbsp all-purpose flour

- 1/2 pound lump crabmeat

- 1 tsp grated lemon zest

- 3 Tbsp dry sherry

- 1 hard cooked egg yolk, chopped or crumbled

- 2 tbsp fresh chopped parsley

 

In a large saucepan, heat oil over medium heat. Add onion, celery, scallions. Stirring occasionally , until softened, about 5 minutes. Add milk and flour and whisk until smooth.

Bring to a simmer and cook, stirring frequently, 5 minutes. Stir in the crab, lemon zest. Cook until the crab is heated through about 3 minutes. Stir in the sherry.

Ladle into bowls and sprinkle with egg yolk and parsley. Makes 6 servings.