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Cream of Crab Recipe

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This recipe for Cream of Crab is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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