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Prep 30min
Total60min
Servings6
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Ingredients
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
2
cups organic chicken broth
1/2
cup finely chopped celery
1/4
cup finely sliced green onions (white part only)
6
tablespoons unsalted butter
2
tablespoons Gold Medal™ all-purpose flour
2 1/2
cups half-and-half
1/4
cup dry white wine
1/2
teaspoon salt
1/4
teaspoon black pepper
3/4
lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat
2
tablespoons chopped fresh basil leaves
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Steps
1
In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
2
In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
3
Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.
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