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.