"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Crab Soup Recipe

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This recipe for Cream of Crab Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Wednesday, December 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. butter
1/4 cup flour
1 tsp cornstarch
1/4 cup finely chopped onion
1 - 2 quarts half and half cream
1/4 cup chopped celery
1-lb back fin crabmeat
1/2 cup chopped fresh parsley
3 dashes Tabasco
1/4 cup Old Bay Seasoning
4Tbsp dry sherry

Directions:
Directions:
In a large saucepan, saute onion and celery in butter until just soft. In the meantime, combine the flour and cornstarch with the crab, toss gently. Stir in Old Bay, salt and pepper, tabasco and half and half cream. Stirring , bring to a boil. Reduce heat and add 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

Personal Notes:
Personal Notes:
Mom got this recipe from Uncle Michael. This soup is probably thee best crab soup I've ever tasted, however the directions were odd, adding the crab before boiling soup, that's a no-no. Adding the flour and cornstarch to the crab before putting it in the soup is also odd, I just added the flour to the onions and celery while they were sauteing, I'm not sure I added the cornstarch at all. It also calls for one quart of half and half and I found the soup to be extremely thick, so I added more half and half to everyones liking. So play around with this recipe. You'll be glad you did. Very rich and decadent.

 

 

 

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