Name: Cream of Crab Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1/2 cup butter -; 1/2 cup all-purpose flour -; 1 to 2 tablespoons seafood seasoning -; 1 teaspoon salt -; 1/2 teaspoon curry powder -; 4 cups milk -; 1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed -; 2 tablespoons minced fresh parsley -; Additional milk and parsley, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Crab Soup

1. 1/2 cup butter -

2. 1/2 cup all-purpose flour -

3. 1 to 2 tablespoons seafood seasoning -

4. 1 teaspoon salt -

5. 1/2 teaspoon curry powder -

6. 4 cups milk -

7. 1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed -

8. 2 tablespoons minced fresh parsley -

9. Additional milk and parsley, optional -

How to cook deliciously - Cream of Crab Soup

1. Stage

Melt the butter in a 3-quart saucepan over medium-low heat. Once it's melted, whisk in the flour, seafood seasoning, salt and curry powder. Cook until the mixture is thickened and bubbling. Gradually pour in the milk, stirring consistently. Let the base cook until it's hot, but make sure it doesn’t boil!

2. Stage

Add in the prepared crab (removing the cartilage if necessary) and parsley to the soup. Cook on low, stirring occasionally to make sure the crab is heated. If it’s too thick, add in more milk. Once the soup is thoroughly heated, transfer it to serving bowls and garnish with extra parsley.