Seafood Soup Recipes: Cream Of Crab Soup

Cream Of Crab Soup


  • 1 Small onion, finely chopped
  • 1 Tablespoon butter
  • 1 Cup chicken broth
  • 1 Quart Half & Half, or whole milk
  • 1 Tablespoon chopped parsley
  • 1/2 Teaspoon celery salt
  • 1/2 Teaspoon mace
  • 1 Dash cayenne
  • salt and fresh ground black pepper, to taste
  • 1 Pound crab meat, jumbo lump Maryland Blue Crab
  • 1/4 Cup sherry
  • 2 Tablespoons all?purpose flour,
  • mixed with 1 Tablespoon water or warm milk

Cooking Procedures:

  • In a large saucepan, cook onion in butter until transparent.
  • Add chicken broth and slowly pour in milk. Add all seasonings
  • except sherry. Add the crab meat (cleaned of all shells) and
  • simmer for 15 minutes.
  • Make a paste of about 2 tablespoon flour and a little water or
  • warm milk mixture. Stir paste into soup to thicken slightly.
  • Remove from heat, stir in sherry and serve.
  • Garnish with chopped parsley.
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