12 oz. blue crab claws
2 tbsp. salted butter
2 garlic cloves, minced
2 tbsp. flour
6 oz. chicken broth
4 oz. milk
2 oz. white wine
2 tsp. parsley flakes
1/2 tsp. Blackened Seasoning or to taste

In medium low heat, melt the butter in a sauce pan and sauté garlic until the garlic is fragrant.

Add all the liquids into a 2 pint container and stir.

Add flour into the pan and sauté in the garlic butter to make a roux.

Now slowly stir the liquid mixture and parsley into the pan and simmer to a slow boil until the desired creaminess.

Add crab claws and blacken seasoning and carefully mix well.

Bring back to simmer again to a slow boil and then stop cooking.

Serve warm in bowl and may use chips of choice and dip into sauce.

Submitted by: Bart Henderson