CRAB CURRY

1 cup celery, thinly sliced, 1/2 cup white onion, thinly sliced, 1/2 cup white mushrooms, sliced, 1/4 tablespoon butter plus 1/4 cup of butter divided, 2 pounds lump crab, 5 teaspoons Jamaican curry, 4 tablespoons self-rising flour, 2 cups low sodium chicken broth, 3 cups heavy whipping cream, 1 cup coconut milk, hot, juice, and zest of 1 lime, 4 tablespoons cognac, 1/2 teaspoon seasoning salt, 1/8 teaspoon sugar.

Get out a skillet add 1/4 tablespoon of butter, heat to medium-high, when the butter melts add the celery, onions, and mushrooms, saute for 7-10 minutes or until the vegetables are tender, and the edges of the onions turn a light brown.  Add the remaining 1/4 cup of butter and the flour stir with a slotted spoon or a whisk and stir. Add the stock, whipping cream, and hot milk, this will give you a cream sauce, add the crab meat, and vegetables, mix well.  Add the cognac, and dry seasoning, taste.  This should be the consistency of a  thick gravy.  Cook for an additional 7-9 minutes.  If it is too thick, add more chicken broth.  Taste, adjust dry seasoning to your taste. Cook for Serve over steamed rice accompanied by a simple tossed green salad.