Crab Soup

Lemons beget lemonade,

cute little toast appetizers where you have to trim off the crusts

beget blueberry bread pudding with lemon sauce,

and half and half that's left over from a batch of cheese fondue

begets crab chowder.  Or maybe it's bisque.
What's the difference between chowder and bisque, anyway?
This soup is simple, delicious, and fairly frugal if you substitute fake crab meat,

which I did.
I'd also like to note that an eensy bit of patience is called for here, as you should let the soup thicken and come to a bubble over medium-high heat instead of blasting it on high, as is my wont.
I've always wanted to use "wont" in a sentence.
Happy now.
CRAB SOUP
1/4 c. butter
1/4 c. flour
4 c. milk (I used nonfat)
1 c. half and half
1 T. Worcestershire sauce
2 t. grated onion
1/2 t. salt
1/4 t. pepper
1 1/4 c. fake crab meat, flaked
2 hard-boiled egg yolks, crumbled
4-5 T. sherry

Melt butter in saucepan; add flour and stir.  Slowly, while whisking, add milk and half and half.  Add Worcestershire sauce, onion, salt, and pepper.  Heat over medium or medium-high heat, stirring constantly, until bubbling and thickened.  (This takes a bit of time -- maybe 15 minutes or so?  Patience.)  Add the fake crab, heat through, and serve, adding 1 T. sherry to each bowl and sprinkling each with a bit of the egg yolk.  Serves 4 - 5.