This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.

Ingredients

　　One 2-pound fish head (preferably grouper), eyes, gills, and scales removed

　　1 medium onion, peeled

　　2 ribs celery, including tops

　　1/2 teaspoon salt

　　1/2 teaspoon white pepper

　　3/4 cup chopped green onion, with tops

　　2 teaspoons minced garlic

　　4 tablespoons (1/2 stick) butter

　　3 tablespoons all-purpose flour

　　1 cup heavy cream

　　1 cup milk

　　1 pound crabmeat, picked free of shell

　　1/4 cup sherry

　　1/2 teaspoon lemon-pepper seasoning

　　1 cup freshly grated Parmesan cheese

　　1/2 cup chopped fresh chives

　　To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4 1/2 cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.

　　Cooks' Note

　　You may freeze leftover fish stock for future use. If you wish, you may skip preparing the fish stock and substitute 2 cups chicken stock.

　　Paula Deen's Kitchen Classics