2tablespoonsof buttersalted or unsalted butter, whatever you have
1small onion mincedI prefer red onion, but white also work
12fresh garlic clovessliced
2red bell pepperchopped
3tablespoonsall-purpose flour
2bay leavesoptional
3cupsheavy cream
3cupsof whole milk
3cupsof vegetable brothor homemade, see variations below
2poundof fresh lump crabmeat[0.9 kg] clean of cartilage and shell pieces
1 ½teaspoonsalt(or to taste)
¼teaspoonfreshly-cracked black pepperor to taste
3tablespoonsof minced fresh parsleyflat or curly, whatever you have
Instructions
Step 1: Sautee vegetable
Melt butter over low heat in a medium or large soup pot.
Cook and stir the onion, garlic and bell peppers until they are cooked-through and the onion has turned translucent. Add the flour and cook stirring vigorously until it has turned translucent.
Step 2: Add liquids
Add the bay leaves and pour in heavy cream, milk, and broth, and stir in the crabmeat. Increase temperature to medium heat. Add salt and pepper, and simmer, stirring often until the liquids turn into a creamy broth.
Step 3: Serve
Once the broth has thickened, and taste and season with salt and pepper to taste. Sprinkle with parsley.Remove from the heat and serve warm.