CREAM OF CRAB SOUP

on

Contributed by Pam Warren
Pam didn’t bring this but says, “I know this sounds terribly plain, but it is delicious.”
  • 3/4 c butter
  • 3/4 c flour
  • 2 cubes chicken bouillon, crushed
  • Dash white pepper
  • 2 quarts milk (skim or 1%)
  • 1 lb back fin crabmeat (preferably Maryland blue crab)
Remove cartilage from crabmeat. Melt butter; blend in flour and pepper. Stir simmering for 2 minutes. Add milk and crushed bouillon cubes. 

Simmer and stir constantly until bouillon is absorbed and the mixture thickens enough to coat a spoon. Salt to taste. Add crabmeat, heat but do not boil. 

Note: Can be made ahead. Refrigerate and reheat over low heat, preferably in a double boiler. Stir often and do not boil. Serves 8-10.



Comments

Post a Comment