1. 1/2 medium sweet onion finely chopped
  2. 1 stalk celery finely chopped
  3. 1 stick butter
  4. 1/3 cup flour
  5. 1 quart half-and-half
  6. 16 oz can of crabmeat
  7. 1 pound Extra large sweet pink shrimp
  8. 3 tablespoons old Bay seasoning


  1. Using a 5 qt pot, melt the butter. Then add onions and celery and cook for a few minutes until they are soft but not brown.

  2. Whisk in the flour and cook for one minute. Using medium heat add in the half-and-half. Stir every few minutes until thickened. At this point choose the consistency that you like the best. You may need to add a little bit more milk if it’s too thick. Then add the old Bay seasoning. I use approximately 3 tablespoons for my taste more or less for your own.

  3. While the cream mixture is thickening clean the shrimp and chop them into pieces. I usually cut each shrimp into 3 pieces. When your soup base is consistently thick and starts to bubble add the shrimp. Cook for 5 minutes.

  4. After the shrimp are cooked thoroughly add your crab And cook for additional 5 minutes.

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