LUMP CRAB CURRY

1 cup celery, thinly sliced, 1/2 cup white onion, thinly sliced, 1/2 cup white mushrooms, sliced, 1/2 cup of butter, 2 1/2 lbs. lump crab, 5 tsp. Jamaican curry, 4 T. self-rising flour, 2 cups low sodium chicken broth, 3 cups heavy whipping cream, 1 cup coconut milk, 1 tsp. lemon juice and zest, 1/4 cup green and red bell peppers, sliced, 4 T. cognac, 1/2 tsp. seasoning salt, 1/8 tsp. 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 5-7 minutes or until the vegetables are tender, and the edges of the onions turn a light brown.  Add  1/4 cup of butter and the flour stir with a whisk.  Add the stock, whipping cream, and 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.

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