Atlantic Crab and Cheddar Soup

1. Over medium-high heat melt butter.
2. Add flour to melted butter and cook, whisking frequently until the mixture takes on a light yellow colour. ~2 minutes.
3. Add salt, pepper, cayenne, and dry mustard and mix.
4. Gradually add milk until smooth, whisk until it thickens.
5. Reduce heat. Add cheddar, and stir until melted and smooth.
6. Add crab, mix and leave on low heat for 3 – 5 minutes.
7. Makes four servings. (optional) Serve with chives and parmesan as garnish.

Atlantic Crab and Cheddar Soup Tips

• We recommend 2% milk but you can use up to 5% or light cream. Coconut milk works as well.
• The vegan option uses coconut milk, artificial crab (not crab-flavoured pollock), a vegan “melty” cheese, and margarine.
• For a richer version try an aged cheddar or a smoked cheddar.