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Annie's Cream of Crab Soup

A creamy crab soup made with backfin crab meat, milk and chicken bouillon.

• ½ cup of butter
• ½ cup of flour
• 2 tablespoons chicken bouillon crystals
• dash of white pepper
• 1 quart of milk
• salt
• ½ pound backfin crab meat

Check over crab meat for bits of shell and cartilage.

Melt butter, blend in flour and pepper. Stir and simmer for 2 minutes.

Add milk and chicken crystals. Simmer and stir until bouillon is absorbed and mixture thickens enough to coat spoon.

Salt to taste. Add crab meat, heat but do not boil.

Serves 4 to 5.