Cream Of Crab And Toasted Coconut Soup

• 1 bag 8 Ounce Bag, Coconut Flakes
• 1 can (16 Oz. Size) Low Sodium Vegetable Stock
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Parsley
• 1/4 teaspoons Celery Seed
• 1 whole White Onion (Diced Finely)
• 1/2 sticks Sweet Cream Butter
• 1 pint Heavy Cream
• 2 cups Whole Milk
• 2 Tablespoons All-purpose Flour
• 2 pounds Fresh Lump Crab Meat (From Seafood Market)

1. On a non-stick cooking sheet add coconut flakes and spread it out in a single layer. Set oven temperature to 300 F and toast the coconut flakes lightly (about 6 minutes). Remove from heat and set aside.
2. In a large Dutch oven or pot over medium-low heat add vegetable stock, pepper, parsley, celery seed, diced onion, sweet cream butter, heavy cream and milk. Stir in the flour until dissolved then stir in the toasted coconut flakes. Stir together on medium low heat. (While this is coming up to temperature, prepare lump crab meat.)
3. In a bowl add lump crab meat and with two forks break up crab meat. Then add it into the pot. Cover and cook 40 minutes. Stir soup often during cooking time.
4. Garnish with oyster crackers!

vegetable stock, ubc, ubc, ubc, white onion, sweet cream butter, heavy cream, milk, allpurpose, fresh lump

Taken from tastykitchen.com/recipes/soups/cream-of-crab-and-toasted-coconut-soup/ (may not work)