Cream of Crab Soup - Crab and Cheddar Soup

• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) white pepper
• 4 cups (950 ml) milk
• 1/2 lb (.2 kg). grated cheddar cheese (use white cheddar to keep white color)
• dash Tabasco or 1 tsp (5 ml) prepared brown mustard
• 2 cups (475 ml) crab meat, shell and cartiage removed
• chopped chives
• Old Bay Seasoning

1. In saucepan melt butter and blend in salt, pepper, and flour.
2. Gradually add milk, stirring constantly, until thickened.
3. Add cheese, stirring over low heat until cheese melts.
4. Add crabmeat and heat very slowly.
5. Garnish with chives and Old Bay.

butter, flour, salt, white pepper, milk, cheddar cheese, brown mustard, crab meat, chives, bay seasoning

Taken from online-cookbook.com/goto/cook/rpage/000603 (may not work)