Cream Of Crab Soup
Cream Of Crab Soup


Cream Of Crab Soup

4-6 servings

1 pound lump, or backfin, or regular crabmeat
1/4 cup grated onion
1 medium carrot, grated
2 tablespoons unsalted butter
2 tablespoon all-purpose flour
2 cups chicken broth
2 cups half and half
1 tablespoon dry sherry (optional-not must have )
1 or 2 dashes of Tabasco
salt
1 tablespoon chopped parsley- for garnish

Remove any cartilage from the crabmeat and set aside. in a soup pot,
soften the onion and carrot in the butter over low heat. after the
vegetables have cooked for about 10 minutes, sprinkle them with the flour
and cook for about 5 minutes, being careful that the flour does not brown.
stir in the chicken broth and the half and half. add the sherry and
Tabasco, cook, stirring occasionally, for about 10 minutes. add the
crabmeat and heat thoroughly for about 5 minutes. adjust the seasoning to
taste.serve the soup garnished with the chopped parsley if desired.



Cream Of Crab Soup

1/4 cup butter
2 teaspoons parsley flakes
1-1/2 teaspoon minced onion
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1/4 teaspoon crushed celery seed
1/2 cup flour
4 cups milk
1 pound fresh crab meat
2 tablespoons dry sherry

Melt butter in saucepan over medium heat. Remove from heat and add next 7
ingredients. With a whisk stir until well blended. Return pan to heat and
slowly add milk stirring constantly. Add crab meat and simmer 20 minutes
stirring occasionally. Stir in sherry and heat 2 minutes.


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