Maryland cream of crab soup

Maryland cream of crab soup



  • 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.

Maryland cream of crab soup
Average rating: 4 of 5, total votes: 3
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, eggs, salt, brown sugar, can mandarin oranges, chili powder, seedless grapes
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