Preparation Steps

• Dice up Bell peppers, jalapenos, onions and tomato. Chop parsley and shave corn off the cob. Drain and rinse canned beans.
• In a 8 Qt. Dutch oven, sauté onions, jalapeno, bell peppers and corn with butter over medium low heat until veggies begin to soften. Deglaze with dry sherry and Worcestershire.
• Add dry mustard and Old Bay to the pot and then stir in half & half and heavy cream.
• Continue to simmer until the cream is warm, then stir corn starch together with ½ cup of water before whisking into the cream.
• Stir frequently making sure not to burn the bottom of the pot. Once the cream begins to thicken, add beans and crabmeat. Continue stirring until it reaches a simmer but do not bring to a boil. Remove from heat and serve.
• Garnish with cheddar cheese, scallions, sliced jalapeno and diced tomato.