Cindy'S Cream Of Crab Soup - cooking recipe

Ingredients

1 lb. Maryland backfin crabmeat
1 stick butter or margarine
3/4 c. flour
1 (14 oz.) can chicken broth
1/2 tsp. pepper
8 c. milk
4 drops hot sauce
2 Tbsp. minced onion
salt to taste

Preparation

Make sure cartilage is removed from crabmeat.
Melt butter in small soup pot.
Saute onion in butter until translucent.
Blend in flour and stir until smooth.
Slowly stir in chicken broth and pepper and simmer for several minutes.
Add milk and cook slowly, stirring constantly until thickened.
Do not boil.
Soup will be fairly thin.
Add crabmeat to milk mixture and salt to taste. Remove from heat and serve or you may transfer soup to crock-pot and cook on low until ready to eat.