Cream of Crab Soup

"This is a surprisingly simple and delicious soup. Versatile, you can add potato or cauliflower or other veggies, if you like. :)"
 
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Ready In:
30mins
Ingredients:
10
Serves:
6

ingredients

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directions

  • Dissolve bouillon cube in water.
  • Cook onion in butter until tender, blend in flour and seasonings.
  • Add milk and bouillon gradually; cook until thick, stirring constantly.
  • Add crabmeat, heat.
  • Garnish with parsley.
  • Note: you can saute a clove of garlic along with the onion, too.
  • (An adopted recipe.)

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Reviews

  1. This recipe is wonderful, very easy to make. I added some olde bay seasoning and worchestershire sause. It gave the soup more favor.
     
  2. A total indulgence even though I reduced the amount of butter to 1/2 cup and used 2% milk. I could not get enough of this. Thank you.
     
  3. Fantastic! I was in a pinch for a quick supper and came across this recipe. It's surprising how great it tastes with just a few ingredients! I even used canned crab meat and it was still wonderful! Thanks so much for a GREAT go to recipe for those hectic days!
     
  4. Even my BH enjoyed it. My DMI said it was the best soup she ever ate. I added cooked celery and reduced the butter by half. I used low fat half and half. We will be enjoying this soup again. Thank You for a great soup! Kathy M.
     
  5. This was a really good soup. I added an extra bouillon cube and about 1-1/2 cups of cooked rice that we had in the fridge. Would definitely make this again.
     
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Tweaks

  1. GREAT! I added 1 cup of bottled clam juice instead of the bouillon & water.and a little old bay. this soup will become a family fav. in our house. thanx!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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