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• 3 T butter
• 3 T all-purpose flour
• 1 T vegetable oil
• 1 large onion, chopped
• 1 T minced garlic
• 1 large celery stalk, minced
• Cajun seasoning to taste
• 1 cup chicken broth
• 1 ½ cups fresh or frozen corn kernels
• 1 bay leaf
• 2 cups milk
• 2 cups heavy cream
• 1 t liquid shrimp and crab boil seasoning
• 1 # fresh lump crabmeat
• ¼ cup chopped green onions
• ½ t Worcestershire sauce
• salt an pepper to taste
• additional chopped green onions

1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 T at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste. Garnish with green onions.