Cream Of Crab Soup Recipe

Name: Cream Of Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds crab meat; 1/2 cup butter; 3 Tablespoons Flour; 1/2 teaspoon salt; 1-onion, chopped; 3 celery stalks, chopped; 4 cans of chicken broth; 1-tablespoon of soy sauce; 1 cup of water; 1/4 teaspoon pepper; 1 quart half and half; Old Bay to taste; 1 tablespoon fresh chopped parsley; 1 tablespoon Old Bay seasoning; 1 1/2 tablespoon cooking sherry

Servings: persons

2 pounds crab meat
1/2 cup butter
3 Tablespoons Flour
1/2 teaspoon salt
1-onion, chopped
3 celery stalks, chopped
4 cans of chicken broth
1-tablespoon of soy sauce
1 cup of water
1/4 teaspoon pepper
1 quart half and half
Old Bay to taste
1 tablespoon fresh chopped parsley
1 tablespoon Old Bay seasoning
1 1/2 tablespoon cooking sherry

1
DIRECTIONS
2
1. In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
3
2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add chicken broth; stir until smooth. Bring to a boil. Stir in parsley. Reduce heat and simmer for about 20 minutes.
4
3. Stir in cream, soy sauce, crab meat sherry and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.

974

kcal

Calories

Fat

Carbs

129

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 15 ingredients. The key ingredients include: 2 pounds crab meat, 1/2 cup butter, 3 Tablespoons Flour, 1/2 teaspoon salt, and more.

Yes, Cream Of 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.

Cream Of Crab Soup

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