1 sm. onion, finely chopped
1 stalk celery, very finely chopped
1 tbsp. butter
1 c. strong chicken stock
1 qt. half and half
1 tbsp. parsley flakes
1/2 tsp. mace
Dash of red pepper
Salt and pepper to taste
1 lb. crab meat
Flour to thicken slightly
1/4 c. sherry

Cook onion and celery in butter until transparent. Add chicken stock and slowly pour in milk (being careful not to scald). Add all seasonings except the sherry. Stir in cleaned crab meat and simmer 15 minutes. Make a thin paste of about 2 tablespoons of flour and a little cold water; stir into soup to thicken slightly. Before serving, remove from heat and stir in the sherry.