Thursday, June 23, 2011

CREAM OF CRAB SOUP

1 lb. fresh crab meat
4 T. butter ( not margarine)
2 T flour
1 1/2 t salt
1/4 t pepper
1 small onion minced
1 t dry mustard
5 1/2 C whole milk
1/2 C cream
2 t chopped parsley
Sherry (optional)
Old Bay

Pick crab meat. Melt butter in saucepan, remove from heat and blend in flour, salt pepper and mustard. Return to heat and add milk and cream, cook stirring constantly until  it has thickened. Add onions and crab meat. Cook over very low heat 15 to 20 minutes, stirring occasionally, making sure it does not stick to bottom of pan. Add 1-2 Tablespoons of sherry , stir.  Serve in a bowl, and sprinkle with a little Old Bay, and a sprig of fresh parsley just before serving. Serves 4-6.  

This version is a little liter than the recipe calling for all heavy cream, but it has all the flavor.   

No comments: