2 tbsp. salad oil
1/4 c. all-purpose flour
1/3 c. onion, finely chopped
1/4 c. green pepper, finely chopped
2 bay leaves
1 tbsp. Worcestershire sauce
1/2 tsp. fresh ground pepper
1/8 tsp. garlic powder
1/8 tsp. ground thyme
2 (about 14 oz.) cans chicken broth
1 c. heavy cream
2 tbsp. tomato paste
1 lb. imitation crabmeat
2 tbsp. green onion tops, chopped

In large heavy skillet, heat oil until very hot. Remove skillet from heat. Stir in flour. Return skillet to medium heat, stirring until flour is a deep brown color. Add onion, green pepper, bay leaves and Worcestershire sauce; stir to blend well.

Reduce heat; add pepper, garlic powder, thyme and broth, stirring constantly until ingredients are blended. Bring to boil, then reduce to simmer for 30 minutes. Remove any fat from surface of soup.

Stir in cream, tomato paste, crabmeat and green onion tops. Cook 10 minutes longer. Remove bay leaves before serving.