Prep 15 mins
Cook 30 mins
I got this recipe from my grandmother, who was one of my main inspirations for cooking, I think it's hard to find a good cream of crab soup that is fairly simple to make. Anyone from Maryland will appreciate this recipe.
- 2 (609.51 g) can cream of mushroom soup
- 2 (609.51 g) can cream of celery soup
- 473.18 ml half-and-half
- 236.59 ml milk
- 236.59 ml sherry wine
- 453.59 g crabmeat (better with lump,cheaper with claw)
- 1.23 ml red pepper
- 4.92 ml salt
- 2.46 ml pepper
- 4.92 ml Old Bay Seasoning
- Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
- Simmer until heated through.
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!