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Maryland Cream Of Crab Soup Recipe

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This recipe for Maryland Cream Of Crab Soup, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Flaherty (Catterton Monaco)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pd crabmeat.
1 vegetable bouillon cube.
1 cup boiling water.
1/4 cup chopped onion.
1/4 cup butter.
2 tbsp flour.
1 tsp salt.
1/4 tsp celery salt.
1/8 tsp pepper.
A few drops of hot sauce.
1 quart milk.
Parsley flakes for garnish.

Directions:
Directions:
Make sure all shells are removed from crabmeat. Dissolve bouillon cube in water. In a 4 quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat a spoon. Add crabmeat; heat but do not boil. Garnish with parsley flakes before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Soup taste better the longer it sits and blends.

 

 

 

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