1 stick butter
1 med. yellow onion, diced
1 1/2 c. diced celery
1/3 c. diced red bell pepper and 1/2 c. diced green pepper
8 tbsp. flour
1 qt. fish stock or chicken stock
1 qt. milk
1 1/2 c. light cream
1/3 c. Harvey's Bristol cream sherry (optional)
16 oz. lump crabmeat
4 tbsp. chopped fresh parsley

Melt butter in large skillet over medium heat. Add onion, celery and peppers. Cook slowly, stirring occasionally, until vegetables are tender, but not browned. Remove pan from heat and sprinkle vegetables with flour, blending well. Return skillet to medium-high heat; cook 6-8 minutes, stirring constantly with a wooden spoon until flour is golden brown. Remove pan from heat and transfer contents to a 4 quart stockpot.

Gradually add stock, stirring quickly with whisk to eliminate lumps. Blend in milk, cream and sherry. Bring to quick boil and continue boiling for 1 minute. Add salt and pepper to taste Add remaining ingredients and simmer 5 minutes. Soup should be creamy, but not thick. If necessary, add a little stock until proper consistency is reached. Adjust seasoning. Serve hot. 6-8 servings.