Crab And Corn Soup
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Canned crab meat||6 Ounce|
|Whole kernel corn||12 Ounce|
|Table cream||1⁄4 Cup (4 tbs)|
Melt the butter in a 1 1/2 quart glass or ceramic casserole for 30 seconds on the high est setting.
Stir in flour with a wire whisk.
Gradually stir in milk and water.
Cook for 5 minutes or until thickened.
During cooking stir twice with whisk to make a smooth sauce.
Drain crab and corn.
Breakcrab meat into pieces, removing cartilage.
Stir crab meat and corn into the sauce.
Season with salt and pepper.
Cover casserole and cook for 5 minutes on "simmer" setting.
Remove from oven and stir in cream.
Garnish with slices of tomato and watercress.