Cream Of Crab Soup

• 1 lb lump crabmeat
• 14 cup margarine
• 13 cup flour
• 1 can chicken broth
• 5 cups milk
• 2 teaspoons Old Bay Seasoning (any Crab seasoning will do)
• salt & pepper

1. Melt margarine in large Dutch Oven.
2. Blend the flour with margarine stirring until smooth.
3. Stir in broth and seasonings.
4. Slowly add milk, stirring until slightly thickened.
5. Add the crab to the soup but do not allow the soup to boil.
6. Simmer for about 20 minutes.
7. Remove from the heat and serve.

lump crabmeat, margarine, flour, chicken broth, milk, bay seasoning, salt

Taken from www.food.com/recipe/cream-of-crab-soup-22101 (may not work)