Recipe - Crabmeat Cheese Soup

1 cn (7.75oz) crabmeat
4 sl Bacon; minced
Three fourths cup Chopped onion
One fourth cup Flour
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry mustard
1 teaspoon Paprika
1 Bay leaf
3 cup Milk
1 Bouillon cube dissolved in
1 cup Hot water
2 cup Grated sharp natural Cheddar
cheese

Gently remove cartilage from can of crabmeat, reserving large chunk. Saute
bacon and onions in Dutch oven until onions are golden, bacon crisp. Stir
flour, salt, pepper, mustard, paprika and bay leaf into onions until
smooth. Quickly stir in milk and bouillon. Cook and stir until smooth and
thickened. Strain (or put through food mill) into top of double boiler. Add
crabmeat and then cheese. Heat until cheese is melted. Makes 8 servings.

FOOD SECTION, ARKANSAS GAZETTE,

12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.