"Do vegetarians eat animal crackers?"--Unknown

Cyndi’s Cream of Crab Recipe

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This recipe for Cyndi’s Cream of Crab, by , is from The Frazee Family Cookbook Project, 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!

Cynthia Hiener


1 pound of crab meat (claw for a lot of flavor, backfin for better texture). The best is fresh picked crab meat. No flavor = not so good soup
Base is - Better than Boullion chicken stock
Or - one pound of raw shrimp shells cooked down in 1 or 2 quart sauce pan
Heavy cream
Sharp cheddar cheese
Seafood seasoning
Celery seed (optional)
Sugar (optional)

Start with base, thicken with cornstarch and water
Add heavy cream to make a creamy texture
Add small amount - few ounces of shredded cheddar
Add crab meat
Add seasonings to taste - maybe need more cheese again to taste
Let sit over night for best results




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