Fantastic recipe! Thank you!!
this would be more like 3.5 stars if that were an optionand i would like to say that this soup is very good and if i were really into chowder type of soups this would rate higher. it turned out very tasty, just a little rich for my taste. i am more of a potato soup girl, which is more basic a flavor. i followed the directions and the flavor was good. it is a little spicy but not too much for my weak taste buds. only thing i did different was i used a combination of canned crab meat and immitaion. i know what was i thinking right? actually it tastes good in there, not near as good as if it were fresh crab of course but on a budget thats what i had. i would make this again and not change anything. also i almost forgot to mention how easy this recipe was! thank you for the recipe it was good
The changes that I made were the red pepper, I only used 1/2 then what the recipe called for and it was still spicey, but good enough. I also did add Goya seasoning and Accent seasoning to taste. Instead of lump I used handpicked backfin crab meat. And finally I used heavy whipping cream instead of half & half. Very good and can easily be adjusted according to your own personal taste!
NO ONE from Maryland will appreciate this if you do indeed use SHE CRABS !! The crab population in the Chesapeake Bay is dangerously low -- Why would anyone remove the major source of the next generation crabs ? ONLY Virginians brag about SHE-Crabs -- and they are closer to the mouth ofthe Bay !!
Me and my wife made this recipe tonight. Somewhere in this recipe there is a grave mistake. I can't put my finger on it, but it was not edible. After reviewing other "She Crab" recipes there are many variations but this one is way over to top with seasoning for the amount of soup it produces. Whoever put this recipe up on the board needs to try it again.
Very good and simple to make. Had it last night for dinner. i did cut back on the wine a little