3 Tablespoons butter
2 Tablespoons flour
1 1/2 to 2 cups onion, chopped
1/2 teaspoon sea salt
4 cups milk
8 oz. grated cheddar cheese
1 1/2 to 2 cups crab meat
If you are using fresh, raw crab, boil it 5-6 minutes, cool, and remove meat from shell beforehand.
Melt butter in a large pot over medium-high heat, and stir in the flour to make a roux. It should be about the color of a shiny penny.
Add onion and sautee until tender. Add salt and pepper, and milk. Continue stirring until soup begins to bubble and thicken, about 15-20 minutes. Add cheese and stir constantly until well-blended and creamy, and season to taste with paprika and cayenne. Add crab meat and heat through.
* * * This is good with a fresh salad and some crusty garlic-buttered bread