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
1 lb crabmeat (don’t skimp here..a good, canned variety comes from Phillips)
chives, chopped (optional)
Saute onion in the butter, over medium heat, until translucent.
Add 2 T. of the flour to the onions, mixing well with a wooden spoon.
Cook for about a minute.
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).
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.
Add to the soup by whisking. Keep whisking until the soup thickens.
Stir in the crab and cook for about 5 more minutes.
Ladle the soup into the bowls and garnish with snipped chives, if desired.