---------- Recipe via Meal-Master (tm) v8.05
       Title: Maryland Cream of Crab Soup - Carrol’s Creek
  Categories: Soups, Main dish
       Yield: 4 Servings
       1 T  Butter
       1 sm Onion, chopped
       2    Whole cloves
       1 lg Bay leaf
       1 T  All-purpose flour
       2 c  Milk
       1 c  Whipping cream
     1/8 t  Ground nutmeg
     1/8 t  Cayenne pepper (or more)
     1/2 lb Fresh crabmeat, picked over
       8 oz Clam juice
     1/4 c  Dry Sherry
     1/4 c  Chopped fresh chives or
            --green onions
   Melt butter in heavy large saucepan over medium heat.  Add onion, cloves
   and bay leaf and saute until onion is tanslucent, about 3 minutes.
   Sprinkle with flour and stir 1 minute.  Gradually whisk in milk and cream.
    Add nutmeg and 1/8 teaspoon cayenne pepper.  Reduce heat to med-low.
   Simmer until slightly thickened, anout 15 minutes.
   Strain soup into bowl, pressing on solids to release liquid.  Return
   liquid to same saucepan.  Add crabmeat, clam juice, and Sherry; simmer
   until thickened, about 15 minutes (do not boil).  Season with additional
   cayenne pepper, if desired, and salt and pepper.
   (Can be made 1 day ahead.  Chill.  Rewarm over low heat.)
   Ladle soup into bowls; garnish with chives.
   Reprinted from Bon Appetit’s “Chefs at Home” magazine, Sept 1997.