Snappers Crab Stew - cooking recipe

Ingredients

3/4 c. finely chopped carrots
3/4 c. finely chopped celery
3/4 c. finely chopped onion
1 stick (1/2 c.) unsalted butter
1/4 c. all-purpose flour
4 c. milk
4 c. heavy cream or half and half
1 bay leaf
1 Tbsp. freshly ground black pepper
1 tsp. salt or to taste
1/8 tsp. cayenne
1 tsp. Old Bay seasoning
1 Tbsp. Worcestershire
3/4 lb. lump crab meat, picked over

Preparation

In a kettle, cook the carrots, celery and the onion in the butter over moderately low heat, stirring, until the vegetables are softened.
Add the flour and cook the roux, stirring, for 3 minutes.
Add milk, cream, bay leaf, black pepper, salt, cayenne, Old Bay seasoning and Worcestershire sauce.
Bring the mixture to a boil; simmer and stir for 8 to 10 minutes, or until thickened slightly.
Add crab meat; cook mixture, stirring for 1 minute, and discard the bay leaf.
Makes about 12 cups, 8 to 10 servings.