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LOCATION: Recipes >> Soups >> Cream Crab 02

Print this Recipe    Cream Crab 02

CREAM OF CRAB SOUP

1 pound backfin crab meat
1 vegetable or chicken bouillon cube
1 cup boiling water
1/4 cup chopped onion
1/4 cup butter
3 to 4 tablespoons flour
1 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon white pepper
1 quart half and half cream
shake Worcestershire sauce
parsley flakes
cooking sherry
Old Bay seasoning
1 teaspoon sugar

Dissolve bouillon cube in boiling water. Let cool a little; stir
in flour and set aside. In heavy saucepan, saute onions in butter
until tender. Add half and half cream and seasonings. Cook over
low heat. Stir in flour bouillon mixture, stirring constantly. Add
crab meat. Heat thoroughly but do not let boil.

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