Sue'S She Crab Soup

• 3 tablespoons butter
• 1 scallion, including green top minced
• 1 celery rib, minced
• 2 tablespoons flour
• 2 cups fish stock or 2 cups bottled clam juice
• 2 cups milk
• 2 cups heavy cream
• 2 egg yolks, hard boiled
• 1 1/2 lbs lump crabmeat, picked free of shell
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon paprika
• 1 teaspoon Old Bay Seasoning
• 4 slices cooked bacon, chopped
• green onion, sliced

1. In a large pot, melt the butter over moderately low heat.
2. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
3. Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
4. Stir in the stock, milk, and cream. Bring to a simmer, stirring.
5. Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
6. Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

butter, scallion, celery, flour, fish stock, milk, heavy cream, egg yolks, lump crabmeat, salt, fresh ground black pepper, paprika, bacon, green onion

Taken from www.food.com/recipe/sues-she-crab-soup-259572 (may not work)