Cream of Crab Soup

Serves 5

1/2 cup butter

1/2 cup all purpose flour

1 to 2 tablespoons Old Bay Seasoning (to taste)

1/2 teaspoon curry powder

4 cups of whole milk

2 tablespoons of parsley flakes (and more for garnish)

1 lb. cooked crab meat (remove cartilage)

Melt butter in a 3 qt. sauce pan.

Stir in flour, seafood seasonings, and curry powder.

Cook until thickened and bubbly.

Gradually add in the milk, stir often and cook until hot (Do not boil).

Add crab meat and parsley and cook just until heated.

If desired, thin soup with additional milk.

Serve and garnish with parsley.

To impress your guests and step up the yum factor, serve soup in individual

6” round, hollowed out, sour dough bread loafs.