Ingredients
1/2 cup chopped celery2 tablespoons chopped onion1/4 cup butter1/4 cup all-purpose flour2-1/2 cups milk2 beef bouillon cubes1 cup half-and-half cream1 can (6 ounces) crabmeat, drained1/2 cup sliced fresh mushrooms1/2 teaspoon dried basil1/4 teaspoon garlic powder1/4 to 1/2 teaspoon Creole seasoning1/8 to 1/4 teaspoon pepper
Preparation
In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
