#1413 - Creamy Crab Soup

(by Aunt Janie [McNevich] Baronowski)

1lb. lump crab meat
1 quart half and half dairy creamer (fresh)
1 stick butter
3 TBSP chopped celery
2 TBSP chopped parsley
1 tsp. salt
1/2 tsp. pepper
7 drops Tabasco sauce
1 TBSP flour
1/4 cup water
1/2 cup cream
oyster crackers

Remove any shell bits from crab meat. In a saucepan add half and half--turn heat on low. Heat half and half until hot (not boiling). Add butter--stir until butter melts. Add flaked crab meat, celery, parsley, salt, pepper and Tabasco sauce--stir and keep heat on low--simmer for 15 minutes. In a separate bowl add flour--slowly add water to flour and stir. Pour flour mixture into the crab mixture--stir and cook until soup thickens. Add cream--stir well. Simmer for 20 minutes (stir occasionally). Serve hot with oyster crackers.