"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Paige Gordon
Added: Wednesday, March 5, 2008


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

Combine first eight ingredients and bring to 180. 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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