Source: Chef Bob Brennan, Brennan’s Bistro & Catering, Virginia Beach
1 pound diced bacon
1/2 pound diced onion
1/2 pound diced celery
1/2 pound diced carrots
1/2 pound butter
5 ounces sherry
1/4 pound flour
3 cups crab stock
1/4 pound crab meat
Sauté bacon until almost brown. Add butter and Mirepoix (see note). Sweat until tender. Add sherry, flour and crab stock. Allow cooking until thickened, approximately 45 minutes.
NOTE:
A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.