2 tbsp. Old Bay
1 lb. crabmeat
2 c. bread crumbs
2 garlic cloves, crushed
3 tbsp. parsley
1 tsp. salt
1 tsp. pepper
3-4 celery stalks, diced
3-4 onions, diced
1 bell pepper, diced
1 or 2 eggs
4 tbsp. flour
8 oz. light cream

In large saucepan, put 1 stick butter on low flame. Add diced celery, onions, pepper, garlic, parsley, salt, pepper and Old Bay. Simmer until soft.

In blender add 1 or 2 eggs, 4 tablespoons flour and 8 ounce light cream; blend. Add to ingredients in saucepan. Stir until thickened. Add crabmeat and bread crumbs. Refrigerate for 1 hour for better handling.