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Cream of Crab Soup Recipe

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

Laurie Wagerman
Added: Thursday, December 15, 2005


1 lb crab meat
1 veg Bouillon cube
1 c boiling water
c chopped onion
c butter
2 TBSP flour
1 tsp salt
tsp celery salt
1/8 tsp pepper
few drops hot sauce
1 qt milk
parsley flakes

Deshell crab meat. Dissolve bouillon cube in water in a 4 qt pan. Cook onion in butter. Blend in flour and seasonings. Add milk and bouillon gradually and cook over med heat. Stir constantly until mixture thickens enough to coat spoon. Add meat; heat but do not boil. Garnish with parsley flakes.




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