Cream Of Crab Soup

Recipe By:
Celine
  • Currently 5.0/5 Stars.
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's a rich and inviting soup highlighted with sweet dairy tastes and a little spice. Not only tasty but quick; a little under an hour from start to finish.
 

Ingredients

  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1 quart half and half (or heavy cream)
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon celery salt
  • 1/2 taspoon nutmeg
  • 1 dash cayenne
  • Salt and pepper to taste
  • 1 pound crab meat (jumbo lump preferred), cleaned of all shell pieces
  • 2 tablespoons all purpose flour
  • 1 tablespoon warm milk
  • 1/4 cup sherry
  • Parsley, chopped for garnish
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Directions

  1. 1. In a large saucepan cook onion in butter until transparent. Add chicken broth and slowly pour in half and half.
  2. 2. Add the parsley, celery salt, nutmeg, cayenne, salt and pepper; stir to combine. Add the crab meat (cleaned of all shells) and simmer for 15 minutes.
  3. 3. Make a paste of the flour and warm milk. Stir paste into soup to thicken slightly.
  4. 4. Remove from heat and stir in sherry. Garnish with chopped parsley and serve.