crabmeat cheese soup
- Categories
- Soup
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (7.75-oz) crabmeat |
| 4 slices | Bacon; diced |
| ¾ cup | Chopped onion |
| ¼ cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Paprika |
| 1 | Bay leaf |
| 3 cups | Milk |
| 1 | Bouillon cube dissolved in |
| 1 cup | Hot water |
| 2 cups | Grated sharp natural Cheddar cheese |
Gently remove cartilage from can of crabmeat, reserving large chunk. Saute bacon and onions in Dutch oven until onions are golden, bacon crisp. Stir flour, salt, pepper, mustard, paprika and bay leaf into onions until smooth. Quickly stir in milk and bouillon. Cook and stir until smooth and thickened. Strain (or put through food mill) into top of double boiler. Add crabmeat and then cheese. Heat until cheese is melted. Makes 8 servings.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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