Finnican Soup

1. 1

   In a deep skillet or large saucepan, saute the hot pepper and onions in the butter for two to three minutes.

2. 2

   Add the flour and cook over low heat for about three minutes.

3. 3

   In a separate saucepan, bring the milk to a simmer.

4. 4

   Add the milk gradually to the flour and butter mixture, off the heat.

5. 5

   Thicken the mixture slightly over low heat, add the lime juice and salt.

6. 6

   (The lime may curdle the milk slightly; if you want a perfectly smooth texture, process the liquid in a blender before adding the crab.)

7. 7

   Stir in the crab meat, taste for seasoning and ladle the soup into bowls.

8. 8

   If you like, garnish each bowl with a slice of lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.