cream of crab soup

Name: Cream of Crab Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound(s) lump crab meat, picked over for shells; 1 teaspoon(s) grated onion; 1 tablespoon(s) butter; 1 tablespoon(s) flour; 1 cup(s) chicken broth, low salt; 1/2 teaspoon(s) dry mustard; 1 teaspoon(s) salt; 1/8 teaspoon(s) pepper (i use white pepper in this).; 1/8 teaspoon(s) celery seed; 2 teaspoon(s) fresh parsley; 2 cup(s) milk; - old bay seasoning

(1 RATING)

45 Pinches

Dawn Lindhorst

Perry Hall, MD

Updated on Apr 10, 2012

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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prep time 20 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

1 pound lump crab meat, picked over for shells
1 teaspoon grated onion
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth, low salt
1/2 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper (i use white pepper in this).
1/8 teaspoon celery seed
2 teaspoons fresh parsley
2 cups milk
- old bay seasoning

How To Make cream of crab soup

Step 1

Saute onion in butter. Stir in flour, seasonings and parsley. Cook until smooth and bubbly. Remove from heat.

Step 2

Gradually stir in broth and milk.
Step 3

Put back on burner and bring to a boil. Boil for 1 minute.
Step 4

Stir in crab meat. Heat to serving temperature.
Step 5

Sprinkle with Old Bay(optional) and serve.
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