Place crabmeat in a steamer basket over boiling water.

Cover saucepan and steam 3-4 minutes.

Remove crab from steamer and set aside.

Melt butter in a heavy saucepan over medium heat.

Sauté celery and onion about 8 minutes or until translucent.

Add mushrooms and sauté another 6 minutes.

Now, add garlic and saute another 30 seconds.

Stir in flour and simmer about 5 minutes or until flour turns light brown.

Combine next 5 ingredients(starting with clam juice through red pepper flakes) in a jar with a tight-fitting lid.

Shake vigorously.

Add to celery mushroom mixture and simmer about 4 minutes, stirring frequently until sauce boils and begins to thicken.

Reduce heat to low and simmer another 2 minutes.

Add crab, sherry, white wine, peas, pimentos and Worcestershire sauce.

Season with salt and pepper to taste.

Simmer over low heat until hot.

Serve creamed crab over toasted English muffins, sprinkled with parsley and paprika.

Serve with a Chenin Blanc, Beaujolais, or Fume Blanc, and a salad of greens and a nice tropical fruit cup.