Cream of Crab Soup
Cream Of Crab Soup is an moderately easy dinner. Made with 1 lb. backfin crabmeat, 1/4 c. butter or margarine, 1/3 c. flour, 1 c. chicken broth and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Remove cartilage from crabmeat.
Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper.
Simmer for 2 minutes. Add milk and cook slowly, stirring constantly, until thickened.
Do not boil.
Add crabmeat to milk mixture and salt to taste.
Remove from heat and serve. Add sherry to taste.
Makes about 10 cups.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment