Cheesy Crab Soup
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 1 small white onion, chopped
- 2 celery ribs, chopped
- 1⁄4 cup flour
- 4 cups milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon chili powder
- 1 cup frozen corn, thawed
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 12 -16 ounces fresh lump crabmeat (I usually use a full pound)
- 2 1⁄2 cups shredded sharp cheddar cheese (or mild cheddar)
- salt, if needed, to taste
- 2 tablespoons chopped parsley
directions
- Melt butter in large saucepan over medium heat. Sauté onion and celery until tender.
- Add flour; stirring constantly.
- Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
- Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
- Stir in cheese until soup is heated through and cheese is melted.
- Serve. Garnish with the chopped parsley.
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Reviews
-
I was disappointed in this recipe after the rave reviews talking about it being the best. There's way too much cheese, which gave it a gritty texture. I had to add more milk just to make it more like a soup and less like a dip. I added more seasoning because of this, but it was still a little bland and had to add salt. It's not a bad recipe overall, but it needs work. I left out the celery and corn and replaced them with roasted red peppers. I might use a fourth of the cheese next time, and only a white cheese like pepperjack.
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RECIPE SUBMITTED BY
*Parsley*
United States