"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Cream of Crab Soup, by Sharon Cunningham, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c chopped onion 3 T flour 4 T butter 2 c milk 2 chicken bouillon cubes 1 tsp. Old Bay 1 lb. crab meat 1 qt. half & half 1 can celery soup 1/2 tsp. thyme
Saute' onion in butter until soft. Add flour and stir. Stir in milk until smooth. Stir in half & half cream and simmer until thickened. Add rest of ingredients and simmer several hours, stirring frequently.
*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.