Crabmeat cheese 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 \N Bay leaf
3 cups Milk
1 \N 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.


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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