Cream of Crab Soup

By barbgreenfield

Ingredients

• 1 ½ quarts of whole milk
• 1 pint of heavy whipping cream
• 1 tablespoon chicken base
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• 1 tablespoon old bay
• 1 tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• 6 oz. butter – 1 ½ sticks
• Flour to thicken melted butter
• ¼ - ½ cup of Fairbanks Sherry
• ½ lbs. of Back fin Crabmeat

Preparation

Step 1

Put first 8 ingredients in a pot and cook until very hot. *( DO NOT BOIL or it will CURDLE).
Add sherry and melted butter, mix into flour until like a paste. Whisk in and cook on low heat until thick. Add crabmeat.