Texas Cream of Crab Soup

• 3 tbsp. butter
• 1 md. onion, minced
• 2 tbsp. flour
• 2 cups clam juice
• 1 lb. lump crabmeat, divided
• 2 cups half and half cream
• 1/4 cup dry white wine
• 1/4 tsp. pepper
• 1 dash cayenne
• 1/4 tsp. salt
• 1 dash tabasco sauce
• 1 tsp. Old Bay seasonings
• 1/4 tsp. garlic powder
• 1 tsp. butter
• 1 tsp. minced parsley

1. Saute onion in butter until it is tender but not brown.
2. Add flour and stir for three minutes.
3. Whisk in clam juice.
4. Bring to a boil, stirring constantly.
5. Reduce heat and simmer for 10 minutes.
6. Add crab, saving some lumps for garnish.
7. Add half and half, wine and remaining seasonings except parsley.
8. Simmer slowly for three minutes.
9. Melt one tsp.
10. butter in small saucepan; add reserved crab and minced parsley.
11. Ladle soup into individual bowls and top with a spoonful of parsley/crabmeat.

butter, onion, flour, clam juice, lump crabmeat, cream, white wine, pepper, cayenne, salt, tabasco sauce, bay seasonings, garlic powder, butter, parsley

Taken from www.foodgeeks.com/recipes/3996 (may not work)