"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 Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
3 can (6 oz) crabmeat, drained and cartilage removed

Directions:
Directions:
Melt butter in 3 quart saucepan; stir in flour, salt and curry powder. Gradually add milk; cook and stir until mixture is hot and thickened. Add crab; cook and stir until crab is heated.

Number Of Servings:
Number Of Servings:
2 quarts

 

 

 

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