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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream of Crab Soup Recipe

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This recipe for Cream of Crab Soup is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter (½ stick)
1 medium onion, coarsely chopped (1 cup)
⅓ cup flour
1 Tbsp. Old Bay Seasoning
½ tsp. dried parsley flakes
4 cups half and half
1 lb. lump crabmeat (picked through to remove remaining shells)
3 Tbsp. dry sherry
Directions:
Directions:
Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened.

Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add half and half. Bring to boil, stirring occasionally.

Gently stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally.

Stir in sherry. Heat 1-2 minutes. Sprinkle with additional Old Bay and sherry if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I make this soup as part of our Christmas Eve Dinner. We like to eat it with a side of crusty bread or "Nana's Rolls".- Donna Poziomek Englestad.

 

 

 

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