May 3, 2008

Cream of crab soup

1 lb crabmeat
1 can 16 oz chicken broth
2 T flour
1 stick butter
2 c heavy whipping cream
4 c milk
1/2 t white pepper
1/2 t salt
1/4 t onion powder
1 t sugar
1/4 c cooking sherry
Old bay seasoning to taste

Remove cartilage from crabmeat and set aside.
In a 4 qt saucepan, melt butter on medium heat
Add flour all seasonings and sugar to the melted butter and whisk until smooth
Gradually add sherry, chicken broth, milk and cream
Whisk until well blended
Cook on low to medium heat, stirring constantly until mixture becomes thick enough to coat a spoon
Stir in crabmeat and heat but do not boil
Check for taste and add more Old bay seasoning if needed

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