Ingredients

• 1 small onion, chopped
• 1/4 cup unsalted butter
• 4 tablespoons flour, divided
• 4 cups half-and-half, divided
• 1 cup heavy cream
• 2 teaspoons salt
• pepper
• 1 lb crabmeat (don't skimp here..a good, canned variety comes from Phillips)
• chives, chopped (optional)

Instructions

1. Saute onion in the butter, over medium heat, until translucent.

2. Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.

3. Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).

4. Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.

5. Add to the soup by whisking. Keep whisking until the soup thickens.

6. Stir in the crab and cook for about 5 more minutes.

7. Ladle the soup into the bowls and garnish with snipped chives, if desired.