[Dclark2]

Good cold weather soup - thick and sticks to the ribs.

CREAM OF CRAB SOUP

1 1/2 POUND OF CRAB MEAT PICKED
6 TABLESPOONS BUTTER
2 MED POTATOES PEELED AND CUT INTO 1/2 INCH DICE
1 SMALL ONION PEELED AND DICED FINELY
6 TEASPOONS OLD BAY SEASONING
1 TABLESPOON OF DRY MUSTARD
4 TABLESPOONS FLOUR
1 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
4 CUPS HALF AND HALF
2 CUPS MILK
2 TABLESPOONS SHERRY OR BRANDY (YOUR CHOICE)
2 TABLESPOONS PARSLEY FLAKES

PICK CRAB MEAT REMOVE SHELL AND REFRIGERATE UNTIL NEEDED.

IN A HEAVY 3 QUART SAUCEPAN, MELT BUTTER, THEN ADD POTATOES, ONION, OLD BAY SEASONING AND MUSTARD. COOK OVER LOW HEAT UNTIL TENDER STIRRING CONSTANTLY.
REMOVE FROM HEAT AND ADD FLOUR, SALT AND PEPPER, BLENDING WELL.
GRADUALLY ADD HALF AND HALF AND MILK; RETURN TO STOVE AND COOK AT LOW HEAT UNTIL THICK, STIRRING OCCASIONALLY. ADD CRAB MEAT AND CONTINUE TO COOK FOR 15 - 20 MINUTES.
STIR IN SHERRY AND PARSLEY FLAKES JUST BEFORE SERVING.

YIELDS 8 - 10 SIX OZ SERVINGS

CAN REFRIG BUT DO NOT FREEZE