Wednesday, August 7, 2013

Cream of Crab Soup

It is best to accumulate some favorite crab recipes while in the Bay.  This one is at the top of our list and was easy to find on the Old Bay Seasoning website.


  •          ½ stick butter
  •          1 medium onion, coarsely chopped
  •          1 Tablespoon Old Bay Seasoning
  •          ½ teaspoon parsley flakes
  •          1/3 cup flour
  •          4 cups milk (I used 3 cups milk and 1 cup ½ and ½)
  •          1 pound crab meat (I used back fin, some use jumbo lump)
  •          3 Tablespoons sherry or cooking wine

Melt butter on medium heat, add onion and cook until the onion is translucent.  Add flour, Old Bay Seasoning and parsley.  Whisk until blended.  Whisking constantly, add milk.  Bring just to a boil.  When it comes to a boil, add the crab meat.  Reduce heat and simmer 20 minutes.  Add sherry, if desired, and heat another 1 to 2 minutes.

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