Posted By: alice.b.toklas 
Jun 15  # 1 of 1
This recipe requires a double boiler because of the cream. You could try making in a non-stick sauce pan if you use care not to allow the cream to scald or scorch.
  • 1 lb lump crabmeat
  • 4 tbsp Cognac
  • 2 tbsp olive oil
  • 1 medium onion
  • 1/2 green pepper
  • 1/2 tsp sugar
  • 2 tsp chili powder
  • 2 tbsp flour
  • 1 pint light cream
  1. Dice and chop the onion and pepper finely.
  2. Place the crabmeat and Cognac in a heated double boiler and stir until warm.
  3. Meanwhile, in another small pan saute the onion and pepper for 5 - 7 minutes until the onion becomes translucent. Add the onion and pepper to the double oven and stir in.
  4. Mix the sugar, chili powder, and flour together in a small bowl. Stir into the crabmeat mix.
  5. Add the cream to the double boiler. Heat until warm.
  6. Serve with fresh toasted & buttered whole wheat bread cut diagonally into quarters.

You can use half-and-half instead of light cream. If you want a really rich soup, use heavy cream.