Melt butter in large saucepan. Add the onion, celery, carrots, garlic and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to just under a boil while stirring constantly. Add the salt, paprika, white pepper, cayenne pepper, nutmeg, orange peel and sherry. Heat thoroughly. Stir in the crabmeat and cook until heated through. Do not boil. Serve warm and garnish with parsley.
Nutritional Value Per Serving
Calories 316, Calories From Fat 170, Total Fat 19g, Saturated Fat 12g, Trans Fatty Acid 0.55, Cholesterol 97mg, Total Carbohydrates 21g, Protein 15g, Omega 3 Fatty Acid .33g