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Cream of Crab Soup
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Description
This recipe comes from Old Bay, which is essential in any crab soup or crab cake.
Ingredients
- 4 Tablespoons Butter
- 1 whole Medium Onion, Minced
- ⅓ cups Flour
- 2 cloves Garlic, Minced
- 1-½ Tablespoon Old Bay
- 2 cups Half-and-half
- 2 cups Milk
- 1 pound Jumbo Lump Crab Meat, Picked Over For Shells
- 3 Tablespoons Dry Sherry (more If You Wish)
Preparation
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft but not browned, stirring constantly, about five minutes. Add flour, garlic and Old Bay and whisk to incorporate. Whisking constantly, slowly add the milk and half-and-half.
Stir in crab meat and turn the heat to low. Let the soup simmer for about 20 minutes, stirring occasionally. After 20 minutes, stir in the sherry and let the soup cook for about five more minutes before serving. Top with additional Old Bay if desired!
Enjoy!
(Recipe from Old Bay.)
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