Saute: 1/2 c. green onions 1/4 c. green pepper (chopped)

In 1/2 cup butter.

Add: 1 (17 oz.) can cream style corn 1 1/2 c. half and half 1 1/2 c. milk 2 bay leaves 1 tsp. whole thyme 1/2 tsp. garlic powder 1/4 tsp. white pepper Dash of hot sauce

Cook until heated. Stir in crab meat (I use 1/4 to 1/2 pound). Heat thoroughly. Discard bay leaves. Garnish with parsley and lemon if desired.

Makes a very thick bisque, milk may be substituted for cream. Serves 6-8.