Finnican Soup

• 1 small hot pepper, minced
• 1/4 cup onions, minced
• 1/4 pound (1 stick) butter
• 2 tablespoons flour
• 4 cups milk
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 2 cups lump crab meat

1. In a deep skillet or large saucepan, saute the hot pepper and onions in the butter for two to three minutes.
2. Add the flour and cook over low heat for about three minutes.
3. In a separate saucepan, bring the milk to a simmer.
4. Add the milk gradually to the flour and butter mixture, off the heat.
5. Thicken the mixture slightly over low heat, add the lime juice and salt.
6. (The lime may curdle the milk slightly; if you want a perfectly smooth texture, process the liquid in a blender before adding the crab.)
7. Stir in the crab meat, taste for seasoning and ladle the soup into bowls.
8. If you like, garnish each bowl with a slice of lime.

hot pepper, onions, butter, flour, milk, lime juice, salt, lump crab meat

Taken from cooking.nytimes.com/recipes/2166 (may not work)