Recipes

Cream of Crab Soup

Ingredients

1 and 1/2 lbs backfin crab meat
1/2 stick unsalted butter
1/3 cup flour
1 cup clam juice
dash of kosher salt and black pepper
5 cups milk
fresh parsley, chopped for garnish
Oyster crackers for serving
Directions:
  • Remove all the cartilage from the crab meat, and set aside.
  • Melt butter in a 3 quart saucepan, then blend in the flour and stir constantly until combined and smooth.
  • Slowly stir in the clam juice and whisk until mixture is smooth. Season with a little salt and pepper.
  • Add the milk and cook slowly, stirring constantly until thickened. Do not boil.
  • Add crabmeat to milk mixture and gently stir until warmed through.
  • Remove from the heat and serve garnished with parsley and oyster crackers.

Servings

10

Prep

10 min

Cook

10 min

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Skill Level

Easy