| 1 | lb | Raw shrimp; peeled |
| 2 | tb | Butter |
| 1/2 | c | Each butter and flour; cooked to form a roux |
| 4 | | Stalks celery with leaves; chopped fine |
| 1 | lg | Yellow onion; chopped fine |
| 2 | c | "Fish Stock"; "Chicken Soup Stock" or canned chicken or fish broth |
| 2 | c | Milk |
| 3 | | Chicken bouillon cubes |
| 1/8 | ts | Ground cloves |
| 1/4 | ts | Garlic powder -or- |
| 2 | | Cloves garlic; crushed |
| 1 | tb | Worcestershire sauce |
| 1 | cn | (8-oz) tomato sauce |
| 1 | | Bell pepper; quartered |
| 2 | | Whole bay leaves |
| 1 | lb | Crab meat |
| 1 | pt | Whipping cream |
| | White pepper to taste |
| | Tabasco to taste |
| | Dry sherry to taste |
| 2 | | Green onions (tops only); chopped; for garnish |
