Maryland Cream of Crab Soup
By linedancer
COOK'S NOTES:
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.
Rate this recipe
4.4/5
(28 Votes)
Ingredients
- 1 pound Maryland jumbo lump crab meat
- 1 tablespoon fresh parsley
- 3 teaspoons OLD BAY Seasoning
- 1/4 cup butter
- 2 pints heavy whipping cream
- 1 quart half and half
- cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pint milk
Details
Adapted from scontent-b-ord.xx.fbcdn.net
Preparation
Step 1
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
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