3 tbsp. butter
1 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. flour
1 qt. milk
1/8 tsp. ground red pepper
1/8 tsp. white pepper
1 tsp. salt
1 lb. crab meat or "sea legs"
1 c. heavy cream
1 tbsp. pale dry sherry
1 tsp. strained fresh lemon
Paprika

In a heavy 3-4 quart saucepan, melt butter. When the foam begins to subside, drop in onions and celery, stirring frequently. Cook until vegetables are soft but not brown. Add flour and mix together thoroughly.

Stirring constantly with a wire whip, pour in milk in a thin stream. Add red pepper, white pepper and salt. Cook over moderate heat until thickened and smooth.

Strain soup through a fine sieve, set over a bowl, pressing down hard on vegetables with the back of a wooden spoon before discarding them. Return soup to the pan and add crab meat and cream. Heat 2-3 minutes.

Remove pan from heat and mix in sherry and lemon. Taste for seasoning. Sprinkle with paprika and serve immediately. Serves 4-6.