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Crabby Franks's Crab and Artichoke Soup
(Prep time using canned crab is only 25 minutes)
2 Tbs. finely minced green onions
1.5 Tb. Fine chop Anaheim or Green/Red Bell Pepper
1 small fresh or dried tabasco or equal, left whole
3 Cloves fresh garlic
2 Tbs. butter
1 ? Tbs. flour
? Tsp seasoned salt
1/8 tsp. white pepper
1 Tsp. tarragon, dill, marjoram
1/8 Tsp. celery seed
Pinch of cayenne pepper
1 Cup chicken broth
1.5 Tbs. lemon juice
2 Cups milk
1 Can lump or shred white crab meat
6 Oz. jar of marinated artichoke hearts
Prep:
SautÈ 2 Tbs. finely minced green onions,mild peppers 3 cloves fresh garlic in 2 Tbs. of butter.

Stir in 1 ? Tbs. flour, seasoned with 1/8 tsp.white pepper, ? tsp. seasoned salt, 1 tsp. Each, finely minced (dry is fine) tarragon, dill, and marjoram, 1/8 tsp. of celery seed.

Cook until smooth and bubbly (you've just made a roux).
Remove from heat and gradually add 1 cup of chicken broth, 1Tbs. fresh Lemon juice and 2 cups of milk while stirring. Reheat.

Simmer for about one minute with the whole tabasco pepper (if you like extra spicy).
Stir in 1 can of lump or shred white crabmeat. Add a 6 oz. jar of marinated, chunky chopped artichoke hearts, with marinade. Heat to serving temperature but do not boil.
Remove whole pepper and serve with pinch of cayenne pepper and green onion tops cut on soup. Bon Appetite !
Submitted by: Bob Hollenbeck-Sullivan, Mo.