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

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Cream of Crab Recipe

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This recipe for Cream of Crab, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Paige Gordon
Added: Wednesday, March 5, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 quarts heavy whipping cream
2 cups milk
1/4 cup cream of sherry
1 1/4 ounces chicken base
1 ounce clam base
2 tsp.sugar
2 tsp. Old Bay seasoning
1 tsp. white pepper
1/4 lb. flour
1/4 lb.butter
1 lb. jumbo lump crabmeat
Directions:
Directions:
Combine first eight ingredients and bring to 180º. In a separate bowl, combine flour and butter to make a roux and cook over medium heat, being careful not to burn. Add roux to milk mixture and bring to a rolling boil to thicken. Stir constantly to avoid burning. Strain all ingredients through a fine sieve.
Heat soup.Before serving add 2 1/2 oz. lumps of crab meat in center of dish and serve. Garnish with parsley.

 

 

 

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