Cream of Crab Soup
Ingredients
- ½ pound Claw Crabmeat
- ½ pound Lump Crabmeat
- ¼ cup (½ stick) butter
- 1 cup onion coarsely chopped
- ⅓ cup flour
- 4 cups whole milk
- 1 tbsp Old Bay Seasoning
- ½ tsp parsley
- 3 tbsp dry sherry (optional)
Instructions
- Melt butter in a 3-quart saucepan on medium heat.
- Add onion; cook & stir 5 minutes or until softened.
- Add flour and old bay; whisk until well blended.
- Whisking constantly, gradually add milk. Bring just to a boil.
- Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally.
- Stir in sherry, if desired. Heat 1-2 minutes.
- Sprinkle with additional old bay, if desired.