Cream Of Crab Soup Recipe

Ingredients

1/2 cup butter1/2 cup all-purpose flour1 to 2 tablespoons seafood seasoning1 teaspoon salt1/2 teaspoon curry powder4 cups milk1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed2 tablespoons minced fresh parsleyAdditional milk and parsley, optional

Preparation

Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).

Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.