CREAM OF CRAB SOUP (#2)

CREAM OF CRAB SOUP (#2)
from Aunt Joyce

1 stick butter
1 c. flour
1 can cream of chicken
5 c. whole milk (can substitute portion of whole milk with cream for a richer flavor)
1 lb. crab meat

In large pot, melt butter, add milk and soup
Mix with electric beaters and gradually add in flour until free and smooth.
Add Old Bay to taste. 2-3 Tbls. at a time. (Start low - you can always add more layer)
Add crab meat and blend slowly into milk mixture, being careful not to break up lumps of crab meat.
Pour mixture into crock pot - set on low and cook until thick.

STIR FREQUENTLY - Tasting and adding Old Bay as needed.

Recipe can be easily doubled with using a large crock pot. Can also be made on stove top on very low temperature.

CREAM OF CRAB SOUP (#1)

CREAM OF CRAB SOUP (#1)
from Aunt Joyce

1 can cream of celery soup
1 can cream of aspargus soup
2 tabl butter or margarine
2 tabl chopped onoin
2 cans of half and half
1 lb crab meat
1 bottle merlot

saute butter and onion
mix in rest of ingredents except wine
simmer together but donot boil.
while you are waiting to finish drink the winecrock pot and said it was wonderful..thought you might enjoy.