INGREADIENT

• 1-1/4 cups chopped sweet onion
• 1 celery rib, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup water
• 1-1/2 teaspoons chicken bouillon granules
• 2 medium red potatoes, cubed
• 8 ounces fresh asparagus, cut into 3/4-inch pieces
• 2 cups half-and-half cream
• 1 can (6-1/2 ounces) lump crabmeat, drained
• Optional toppings: chopped fresh parsley and cracked pepper

Direction

1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.