Recipe by mollypaul
Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by diane416_13006728
There's absolutely nothing "Maryland" about this, other than it has crab in it. I'm glad this site offers the option to change the serving size and I just made 1 serving. I would've been mad if I'd made the whole recipe! Watery, disappointing. I picked the crab back out of it and threw it away.
- 3 tablespoons butter
- 1 tablespoon flour
- 2 quarts milk
- 1 tablespoon parsley, minced
- 1⁄2 onion, sliced
- 1⁄2 cup celery, minced
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 2 cups crabmeat, cooked and flaked
- 1⁄2 cup cream
Directions See How It's Made
- Whip cream.
- Cook onion and celery in one tablespoon of butter until tender but not browned.
- Melt remaining butter in top of double boiler; add flour and blend.
- Add milk gradually, stirring constantly.
- Add cooked vegetables and parsley; season to taste.
- Cook slowly until soup thickens a little; add crab meat.
- Serve in individual dishes with a dollop of whipped cream on top.