Not for the faint of heart or lactose intolerant, this award winning Cream of Crab Soup recipe is a quick, delicious meal for any night of the week.
1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as needed )
Instructions
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup. Soup is best after it sits for at least 30 minutes.
Options: Add small diced potatoes, Maryland corn and other vegetables to make a hearty cream of crab chowder.
Source: Facebook / This recipe is credited to Ms. Charlese Smith and was the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.
1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as needed )
Instructions
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup. Soup is best after it sits for at least 30 minutes.
Options: Add small diced potatoes, Maryland corn and other vegetables to make a hearty cream of crab chowder.
Source: Facebook / This recipe is credited to Ms. Charlese Smith and was the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.
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