Total Time
Prep 20 mins
Cook 20 mins

A friend of mine gave me this recipe but I haven't tried it yet...sounds yummy though :)

Ingredients Nutrition


  1. Drain crab and remove bits of shell and cartilage.
  2. Cut the legs in pieces.
  3. Saute the onion and celery in butter for about 10 minutes.
  4. Blend in the flour and the seasonings.
  5. Add the milk, stirring and cooking until it is smooth and has a thick consistency.
  6. Puree the soup in a blender.
  7. Put the soup back in the pan and add the crab and cream.
  8. Garnish with parsley and enjoy!


Most Helpful

I made this tonight, but I'm not assigning stars because I made so many changes to ingredients that it wasn't a fair test of the recipe. I used imitation crabmeat, left out the celery because I don't like it, increased the onion to 3/4 cup and added 1/2 of a shallot that was sitting in the fridge. I used white pepper instead of cayenne pepper, and I also used 2 1/2 cups of skim milk and 1/2 cup of half n half (again...based on what I had available). It turned out ok, but I need to try it again with the recipe as is. The instructions do need some clarification. There is no mention as to when to add the sherry & lemon juice, and it doesn't say if you should reheat after adding the crab & cream (which I did since the cream was cold).

karen January 19, 2007

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