Kk's Cream of Crab Soup

Recipe by KK7707
READY IN: 35mins


  • 1
    lb backfin crab meat
  • 14
    cup butter
  • 2
    tablespoons onions, chopped very fine
  • 13
    cup flour
  • 1
    (14 ounce) can chicken broth (don't use a heavy stock)
  • 12
    cup dry sherry (very dry sherry should be pale yellow in color)
  • 14
    teaspoon pepper
  • 1
    teaspoon salt (to taste)
  • 3
    cups whole milk
  • 8 -9
  • 8 -9
    dashes of a less vinegary hot sauce (such as Texas Pete's or Frank's)
  • 1
    pinch cayenne (just a very light shake!)
  • 1
    teaspoon sugar
  • 1
    tablespoon tomato paste (use concentrated, it comes in a tube)


  • Gently remove cartilage from crab meat.
  • Melt butter in a 2-3 quart sauce pan.
  • Add the onion and cook 3-4 minutes - until translucent.
  • Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
  • Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
  • Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
  • Use a little of the liquid to thin the tomato paste and stir it back into the soup.
  • Cook on med-low heat until thickened, but do not let it boil.
  • Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
  • Heat gently another 5 minutes and serve.
  • Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
  • A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.