How To Make Cream Of Crab Soup
Soothe your tummy with a warm and silky bowl of this cream of crab soup, packed with crabmeat and half & half, for a comforting dish.
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
Whisking constantly, gradually add half and half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently.
As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, for about 30 seconds until thickened. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.
If the soup is too thick, add water, little by little, to thin it out. Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Enjoy!
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