Cream of Crab Soup

From Mrs. Nancy Landsman

Cream of Crab Soup

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  • Prep Time


  • Total Time


  • Servings



  • cup of butter

  • cup of flour

  • 1.5

    cups chicken broth

  • 1

    pint heavy cream

  • 2.5

    cups milk

  • ½

    tsp ground white pepper

  • ¼

    tsp fresh grated nutmeg or ground nutmeg

  • 2

    tsp sugar

  • 1

    tbsp parsley

  • 1

    tbsp old bay

  • ¼-½

    tsp Worcestershire sauce

  • 6

    tbsp sherry (optional)

  • 1

    lb of lump crab meat


Melt bytter in big soup pot on top of stove and whisk in flour until thick. Add chicken broth, whisking until smooth. Add heavy cream, mild, white pepper, nutmeg, sugar, parsley, old bay, Worcestershire sauce and sherry. Simmer 10-15 mins, stirring often- do not boil. Turn heat to low or remove from heat if serving. Add crab meat (picked if necessary). Stir gently. (you can add crab when heating on low heat)


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