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Maryland cream of crab soup

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Ingredients/Components

Maryland crab meat - 1 lb
boiling water - 1 c
vegetable bouillon cube - 1 item
chopped onion - 1/4 c
margarine or butter - 1/4 c
flour - 2 Tbsp
salt - 1 tsp
celery salt - 1/4 tsp
pepper - 1/8 tsp
few drops of hot sauce - 1 item
milk - 1 qt
parsley flakes for garnish - 1 item

How to make maryland cream of crab soup:

Remove cartilage from crab meat. Dissolve bouillon cube in water. In 4-quart saucepan, cook onion in margarine or butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley flakes before serving. Makes 6 servings. Soup improves upon standing as flavors get a chance to blend, so this a good "prepare ahead" dish.

Recipe categories: Lunch/snacks, Soups & stews, Bisques/cream soups.

Rating:

Average rating: 4, total votes: 3

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