Recipe: Cream of Crab Soup

From-Hunt to Harbor/A Maryland Cookbook by the Jr. League of Baltimore

Cream of Crab Soup

1 med. onion, minced
3 tbl. butter
3tbl. flour
1 pint clam juice
pinch of Old Bay Seasoning
freshly ground pepper and salt to taste
1/4 cup dry white wine
1 pint half-and-half or cream
1 lb. crab meat

Saute onion in butter until very soft. Stir in flour and gradually add clam juice. Add seasonings, wine, and half-and-half. Simmer until flour is cooked, about 15 min. Add crab meat and heat. Do not boil.