Ingredients:
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 cup dry sherry (optional)
• 1/2 pound lump crabmeat, picked over for shells
• 1/2 pound medium shrimp, peeled and deveined
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish
Directions:
1. Melt the butter in a large pot over medium heat. Add chopped onion and minced garlic, and cook until they’re soft and smell great, about 3-4 minutes.
2. Sprinkle the flour over the onion and garlic, stirring constantly to make a roux. Let it cook for 2-3 minutes until it’s golden brown and smells toasty.
3. Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps. Let it simmer and thicken up for about 5-7 minutes.
4. Stir in the heavy cream and dry sherry (if using), then let it simmer for another 5 minutes.
5. Toss in the lump crabmeat and shrimp. Let them gently simme