Ingredients
1-1/4 cups chopped sweet onion1 celery rib, chopped2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon seafood seasoning1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 cup water1-1/2 teaspoons chicken bouillon granules2 medium red potatoes, cubed8 ounces fresh asparagus, cut into 3/4-inch pieces2 cups half-and-half cream1 can (6-1/2 ounces) lump crabmeat, drainedOptional toppings: chopped fresh parsley and cracked pepper
Preparation
In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
