Crab Bisque

For those of you who like crab, this is my famous Crab Bisque

4 T Butter
4 T Flour
4 C Milk
3/4 c sauteed onion, chopped
3/4 C Sharp Cheddar
1 T Old Bay
1/2 tsp Lemon Pepper
2 T Chicken broth
1 Pint whipping cream
1T chopped Parsley
salt
1 lbs Crab meat (I use Phillips or what ever is on sale canned) Lump is best and most expensive, claw works just as well.

First chop some onion and saute it in butter, set aside

Melt butter in large pot over med heat, stir in flour to make a roux. Slowly add milk until it is well blended.
Stirring constantly , add cheese and onions cook until mixture thickens.
Reduce heat and add seasonings broth, cream and parsley.
When mixture is thoroughly heated add crab meat, stirring gently to keep lumps intact.
Once heated again, serve.