cream of crab soup
(1 rating)
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When we have steamed crabs in the summer, we get people to "donate" one of their backfins, so we can make this soup. Of course, we make sure we have enough to give to our "donors"!
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For cream of crab soup
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1 lblump crab meat, picked over for shells
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1 tspgrated onion
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1 Tbspbutter
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1 Tbspflour
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1 cchicken broth, low salt
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1/2 tspdry mustard
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1 tspsalt
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1/8 tsppepper (i use white pepper in this).
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1/8 tspcelery seed
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2 tspfresh parsley
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2 cmilk
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old bay seasoning
How To Make cream of crab soup
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1Saute onion in butter. Stir in flour, seasonings and parsley. Cook until smooth and bubbly. Remove from heat.
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2Gradually stir in broth and milk.
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3Put back on burner and bring to a boil. Boil for 1 minute.
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4Stir in crab meat. Heat to serving temperature.
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5Sprinkle with Old Bay(optional) and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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