Cream of Crab Soup

By kdet

Ingredients

• 1 lb. lump crab meat
• 1 pint half and half
• 1 pint milk
• 1 cup seafood stock
• 1/2 stick butter
• 1/2 cup flour
• 1 small onion, diced
• 1 stalk celery. diced
• 1 tsp. Cajun seasoning
• 1 tsp. Old Bay
• Salt and Tabasco to taste
• 2 tbs.'s parsley, chopped

Preparation

Step 1

Make a light roux with the butter and flour. Melt butter, add flour and stir continuously in a large heavy pot on low heat, until smooth. (about 5 minutes) Add onion and celery and continue to cook and stir for 5 minutes. Slowly add seafood stock and seasonings and stir until thickened, and simmer for 5 minutes. Stir in half and half and milk. Add crab meat, parsley, and seasonings, and cook on low heat until thoroughly heated through, but do not boil. Top each bowl with a teaspoon of sherry before serving, if desired. Divine!