Real Vermont Cooking

INGREDIENTS 6 Hard Crabs, cleaned and cut into 24 pieces 1 1/2 Gallons of Chicken Stock 1 Onion, diced 2 Quarts of Half and Half 3 Ribs of Celery, diced 1 Pound of Butter 2 Cups of Flour 1 Pound of Regular Lump Crab Meat Directions: Melt butter in soup pot, and add crabs, cook until crabs are dry, and add onions and celery, cook until tender, add flour and blend the roux, and chicken stock, let simmer at least thirty minutes. Heat half and half and blend in soup. Strain soup, and add lump crab meat and serve.