TOMATO CRAB BISQUE

1 medium onion, chopped
2 tablespoons butter
1 tablespoon flour
1 (10 3/4 ounce) can condensed cream of tomato soup
1 1/2 quarts half and half
2 tablespoons Bay Seasonings
1 pound fresh claw crabmeat, drained if needed
salt and pepper to taste
1 tablespoon dry sherry

Saute onion in butter; do not brown.

Add flour, stirring constantly to make a paste.

Stir in tomato soup, half and half, Bay Seasonings and crabmeat. Blend in salt and pepper; heat until very hot, without boiling.

Add sherry just before serving.

Servings: 6
Source: Florida Department of Agriculture and Consumer Services