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    You are in: Home / Recipes / Crab Soup Recipe
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    Crab Soup

    Crab Soup. Photo by *Parsley*

    1/4 Photos of Crab Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Kim127's Note:

    Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.

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    Units: US | Metric


    1. 1
      Melt the butter in the top of a double boiler and blend in flour until smooth.
    2. 2
      Add the milk and cream, gradually, and stir constantly with a wire whisk.
    3. 3
      Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
    4. 4
      Cook slowly over a double boiler for 25 minutes, stirring frequently.
    5. 5
      It should get to just below a boil.
    6. 6
      Just before serving, add sherry and stir.
    7. 7
      Pour into indiviual bowls and sprinkle with paprika.

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    Ratings & Reviews:

    • on November 24, 2007


      BIG HIT!! I doubled the recipe and took it to a soup dinner at church! I'm not kidding when I tell you that of the 20 soups presented, the crab soup was gone within 10 minutes! In fact, I almost didn't get any for myself!! I received SO many compliments! As far as how I made it, I used extra butter and a lot more paprika for color more than anything else. I also used a lot more Worcestershire sauce and a TB Old Bay. I forgot to add the sherry, but no one was the wiser!! I can't wait to make it again - for my own family! Also, use better crab meat. I didn't and spent a lot of time picking through it and still found some in my soup! Thanks for sharing this gem of a recipe!

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    • on March 30, 2007


    • on March 09, 2006


      Mmmmmm! Great crab soup. My soup also never really thickened up and I did use heavy whipping cream; but that can easily be fixed by using more flour next time and it tasted great anyway. I sauteed my onion in the butter before I continued on. Fresh corn is not in season right now, so I used about 2 cups of frozen thawed corn. I also used a full pound of crabmeat and added some tarragon. I will make this again. Thanx for posting.

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    Read All Reviews (5)


    Nutritional Facts for Crab Soup

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.2
    Calories from Fat 492
    Total Fat 54.7 g
    Saturated Fat 33.9 g
    Cholesterol 219.1 mg
    Sodium 665.8 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 0.4 g
    Sugars 1.9 g
    Protein 17.3 g

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