"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Share

Cream of Crab Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

195W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!