Crab Soup Recipe – Eats Now

Name: Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon flour; 2 cups milk; 2 cups heavy cream; 1 small red onion, finely chopped; 1/2 teaspoon mace; 1/2 teaspoon fresh ground pepper; 1 tablespoon Worcestershire sauce; 1/2 lb crabmeat (fresh is best); 4 tablespoons dry sherry; 1 dash paprika (optional); 3 ears cooked corn (optional)

Servings: persons

2 tablespoons butter
1 tablespoon flour
2 cups milk
2 cups heavy cream
1 small red onion, finely chopped
1/2 teaspoon mace
1/2 teaspoon fresh ground pepper
1 tablespoon Worcestershire sauce
1/2 lb crabmeat (fresh is best)
4 tablespoons dry sherry
1 dash paprika (optional)
3 ears cooked corn (optional)

1
Melt the butter in the top of a double boiler and blend in flour until smooth.
2
Add the milk and cream, gradually, and stir constantly with a wire whisk.
3
Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
4
Cook slowly over a double boiler for 25 minutes, stirring frequently.
5
It should get to just below a boil.
6
Just before serving, add sherry and stir.
7
Pour into indiviual bowls and sprinkle with paprika.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon flour, 2 cups milk, 2 cups heavy cream, and more.

Yes, Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Soup

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