Crab Chowder

1 head  cauliflower

1 onion, finely chopped

4 Tbsp. butter

4 Tbsp. flour

6 cups milk

8 oz. cream cheese

Dash cayenne pepper

1/2 tsp. tarragon

1 (2 oz.) jar diced pimentos

1  lb. lump crab meat

Salt and pepper

1 cup Half  'n Half

Cut cauliflower into very small pieces, discarding large stems.  Boil or steam until tender.  Sauté onion in butter.  Blend in flour.  Add milk, cook and stir until thickened slightly.  Add cream cheese and simmer until cheese melts.  Add cauliflower, pimento, and tarragon and simmer 10 minutes.  Add crab meat and Half  'n Half and continue cooking until hot, do not boil.  Season with salt and pepper to taste.  Stir very little after adding crab meat so it does not break up.  Serve at once.

This is a recipe from Tastefully Tacky, a little restaurant located on St. George Island a number of years ago.  Our former daughter-in-law Judy worked there for a while before she and Michael were married.  There was no recipe, so this is my interpretation of Judy’s memory of how they made it.  This crab chowder was reason enough to drive down to the Island for the weekend.