2 tablespoons butter
1 cup minced celery
2 (10 ounce) packages white sauce mix
2 cups half-and-half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 ounce) can chicken broth
In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft.
Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly.
Stir in crabmeat; simmer 15 minutes longer.
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