Crab Stew With Lemon - cooking recipe

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 c. milk
1 small thin skinned lemon, seeded and ground fine (preferably in a food processor)
1/4 tsp. paprika
1 1/2 to 2 lb. crab meat, picked over
1 Tbsp. Worcestershire sauce
1 Tbsp. dry white wine

Preparation

In a saucepan, melt the butter over moderately low heat; add the flour and cook the roux, stirring, for 3 minutes.
Add the milk in a stream, stirring, and bring the mixture to a boil.
Stir in the lemon, the paprika and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 15 minutes and stir in crab meat, the Worcestershire sauce and the wine.
Serves 4 to 6.