2 1⁄2 cups of milk
1⁄2 teaspoon freshly ground black pepper
1 tablespoon tomato concentrate
1 cup thick whipped cream
225 g (8 oz) crab meat
120 to 225 g (4 to 8 oz) small cooked shrimp or other seafood
2 tablespoons dry white wine or sherry
Detailed preparation
Prepare the aromatic base
In a large saucepan or a pot, melt the butter over medium-low heat.
Add the chopped green onion and celery. Fry gently for 4 to 5 minutes, stirring regularly, until tender and slightly translucent, without coloring.
