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Cream of Crab Soup Recipe

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This recipe for Cream of Crab Soup, by , is from Stevens Family 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!

Diane Montgomery Dorsey


1 stick of butter
1/4 teaspoon pepper
1/2 cup flour
1/2 cup finely chopped celery
2 - 3 finely chopped shallots
5 oz. can evaporated milk
1 qt. half and half (keep at room temperature)
2 - 1/2 cups chicken broth (room temperature)
3 tablespoon chopped fresh parsley
1 tablespoon Old Bay seasoning mix
1 1/2 Lbs. Jumbo lump crab meat
Sherry to taste (optional)

Saute chopped celery and shallots in melted butter. When vegetables are translucent, blend in flour (make a roux). Stir until smooth. Cook over medium heat for approx. 2 - 3 minutes. Slowly stir in chicken broth.
Add pepper and Old Bay seasoning mix. Bring just up to a boil and simmer for approx. 5 minutes. Add half and half and evaporated milk slowly. Continue to cook slowly and stir constantly until thickened and soup just comes to a boil again.
Add parsley and crab meat (and Sherry to taste if desired). Cook only long enough to heat crab meat through.
Serve with good crusty bread and salad.




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