• 6 tbsp unsalted butter
  • 3 tbsp white flour
  • 1/2 cup white onion finely diced
  • 2 tbsp celery finely diced
  • 3 garlic cloves finely diced
  • 2 cups of heavy whipping cream
  • 2 cups of milk
  • 1 cup of crab or fish stock
  • 5 tsp Dry Vermouth
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 1/2 tsp Old Bay Seasoning
  • 2 1/2 tsp Franks Hot Sauce
  • 1 cup of cooked crab meat


  1. Melt 3 tbsp of butter in a skillet. Add the onions, celery, and garlic. Add 1/2 tsp of Kosher salt. Cook until the veggies are tender about 2 minutes.
  2. Set vegetables aside and melt the other 3 tbsp of butter over medium low heat. Start adding in the flour a little at a time to make a roux. Cook for 3 minutes and start adding in the vermouth and stock slowly to prevent lumps. Then add in the milk and cream. Now add the Old Bay, pepper, celery, onion, and garlic. Bring to a boil and then turn down the heat to simmer for 30 minutes uncovered.
  3. Add the crab and Franks Hot Sauce and simmer for an additional 5 minutes to incorporate the flavor.
  4. Serve and enjoy!
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