Faux She-Crab Soup

Directions

1. 1
   Melt the butter in large saucepan over low heat.
2. 2
   Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes.
3. 3
   Add freshly cracked white pepper and stir in the flour to make a light roux.
4. 4
   Set the roux aside.
5. 5
   In another saucepan, over low heat, combine the clam juice and the half-and-half.
6. 6
   Heat slowly until the mixture almost comes to a simmer.
7. 7
   Slowly whisk the clam juice mixture into the roux.
8. 8
   Stir in the sherry and fold in the crabmeat.
9. 9
   Add seafood seasoning, to taste.
10. 10
    Slowly reheat the sauce.
11. 11
    (DO NOT BOIL!)
12. 12
    If necessary, add milk to desired consistency.
13. 13
    This should be a thick soup, so go slow with the milk.
14. 14
    Ladle the soup into small serving bowls and top each with a dollop of masago.
15. 15
    Grate fresh nutmeg on top and serve with crostini.
16. 16
    A viewer, who may not be a professional cook, provided this recipe.
17. 17
    The Food Network Kitchens chefs cannot make representation as to the results.