Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
1/4 cup flour
¼ cup celery	Washed, trimmed and finely chopped
½ cup onions	Washed, peeled and finely chopped
¼ cup carrots	Washed, peeled and shredded.
4 cups low sodium Chicken broth
4 cups low fat milk or half and half
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cooked crab meat, shredded
1teaspoon paprika
2 tablespoons fresh chives or parsley	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat butter in large stock pot over medium high heat
2	Sauté onion, carrots and celery in butter until tender.
3	Stir in flour until bubbly. Mix in broth; bring to a boil.
4	Reduce heat; stir in salt, pepper, paprika and milk.
5	Fold in crab. Heat through. Sprinkle with chives or parsley; serve.	Cook until internal temperature reaches 165°F.