Cream Of Crab Soup - cooking recipe

Ingredients

1 lb. backfin crabmeat
1/4 c. butter or margarine
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
salt to taste

Preparation

Remove cartilage from crabmeat.
Melt butter in a 3-quart pan. Blend in flour and stir until smooth.
Slowly stir in chicken broth and pepper.
Simmer for 2 minutes.
Add milk and cook slowly, stirring constantly until thickened.
Do not boil.
Add crabmeat to milk mixture and salt to taste.
Yields approximately 10 cups.