Crab Soup

"Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Melt the butter in the top of a double boiler and blend in flour until smooth.
  • Add the milk and cream, gradually, and stir constantly with a wire whisk.
  • Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
  • Cook slowly over a double boiler for 25 minutes, stirring frequently.
  • It should get to just below a boil.
  • Just before serving, add sherry and stir.
  • Pour into indiviual bowls and sprinkle with paprika.

Questions & Replies

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  1. bevbev123
    Why do I have to be on facebook? YUK
     
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Reviews

  1. Smasher
    BIG HIT!! I doubled the recipe and took it to a soup dinner at church! I'm not kidding when I tell you that of the 20 soups presented, the crab soup was gone within 10 minutes! In fact, I almost didn't get any for myself!! I received SO many compliments! As far as how I made it, I used extra butter and a lot more paprika for color more than anything else. I also used a lot more Worcestershire sauce and a TB Old Bay. I forgot to add the sherry, but no one was the wiser!! I can't wait to make it again - for my own family! Also, use better crab meat. I didn't and spent a lot of time picking through it and still found some in my soup! Thanks for sharing this gem of a recipe!
     
  2. *Parsley*
    Mmmmmm! Great crab soup. My soup also never really thickened up and I did use heavy whipping cream; but that can easily be fixed by using more flour next time and it tasted great anyway. I sauteed my onion in the butter before I continued on. Fresh corn is not in season right now, so I used about 2 cups of frozen thawed corn. I also used a full pound of crabmeat and added some tarragon. I will make this again. Thanx for posting.
     
  3. Dreamgoddess
    I used canned crab meat in this recipe also. My soup never did thicken up, but it's probably because the store was out of heavy whipping cream and I had to sub plain whipping cream. My husband, son and I enjoyed this, but it wasn't such a huge hit with the younger children. My son and I added in some hot sauce for a bit of a kick.
     
  4. Rita1652
    OHHH MY! Very good and rich! I made this in a pot right on the stove. Didn`t bother fishing out the double boiler and it came out fine. Started by wilting the red onion in the butter followed with the flour and so on. I did use 1 teaspoon of old bay and use 1 pound of lump crab meat. So our soup was loaded with crab meat. Yes 1/2 pound would be just as good and much cheaper. I had a 1 pound can and knew I wouldn`t be using the rest before it went bad. So we enjoy a hearty, rich, warming soup.
     
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