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Cream of Crab Soup Recipe

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This recipe for Cream of Crab Soup is from Our Family Cookbook, 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:  
3 Tbsp. butter
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1-2 (32 oz) cartons half and half cream
1/4 cup Old Bay Seasoning
3 dashes Tabasco sauce
1 lb. backfin crabmeat
1/4 cup flour
1 tsp. cornstarch
4 Tbsps dry sherry
1/2 cup fresh parsley, chopped
Directions:
Directions:
In a large saucepan, sauté onion and celery in butter until just soft. In the meantime, combine the flour and cornstarch with the crab, toss very gently, set aside. Stir in Old Bay, salt and pepper, tabasco and one quart of the half and half cream. Stirring and bringing to an easy boil. Reduce heat to a slow simmer, then fold in the crab meat mixture. Simmer 8-10 minutes. Remove from heat. Add sherry and parsley and let stand 10-15 minutes to cool slightly before serving. Serves 6.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mom got this recipe from Uncle Michael, it was his secretary's husband recipe, when he was Chief of Police in Maryland. This soup is probably thee best crab soup. It calls for one quart of half and half but I found the soup to be extremely thick, so I added more half and half to everyones liking. Very rich and decadent.

 

 

 

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