Cream of Crab Soup
Ingredients
1 lb crab meat | ||
6 tbs butter | ||
2 small potatoes, peeled and cut into a 1/2 inch dice | ||
1 small onion, diced | ||
2 tsp Old Bay seasoning | ||
1 tbs dry mustard | ||
4 tbs flour | ||
2 tsp kosher salt | ||
1 tsp white pepper | ||
4 cups half and half | ||
2 cups milk | ||
2 tbs dry sherry | ||
1 tbs fresh parsley, chopped |
Directions:
- Pick over crab meat to remove any pieces of shell.
- In a 3 qt sauce pan, melt butter, then add potatoes, onion, Old Bay and mustard.
- Cook over low heat until tender, stirring constantly.
- Remove from heat and add flour, salt and pepper, blending well.
- Gradually add the half and half and the milk.
- Return to the stove and cook at low heat until, thickened, stirring occasionally.
- Add crab meat and continue to cook for about 15 minutes.
- Stir in sherry and parsley just before serving.
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