Crab Bisque

Scald milk and cream with onion, celery, parsley, and bay leaf. Strain. Melt butter in 1-1/2 quart saucepan. Stir in flour gradually until smooth. Add scalded milk slowly, stirring. Add salt, paprika, pepper, and flaked crab meat. Stir and cook over low heat until thickened. Serve and warmed cream-soup bowls.