Paula Deen's Cream of Crab Stew

pauladeen.com

Greaux Wild Farm

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½ cup trimmed and chopped fennel bulb

1 stalk chopped celery

¼ cup chopped yellow onion

1 stick butter

¾ cup self rising flour

2 tablespoons (or seafood bouillon) crab base

2 quarts heavy cream

2 tablespoons cooking sherry

2 cups half and half

1 quart milk

2 lbs picked clean of shells crabmeat

to taste salt

to taste pepper

Directions at pauladeen.com

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