Cream of Crab Soup
The crab soup that my mom has made for as long as I've known her (i.e., all my life).
This is a very rich soup, both in taste and in dollar value. Good crab meat costs $18/lb or more, depending on the quality/brand. Like most good recipes, this one is simple and stress-free. Do a good job of picking for shells, and you'll be all set.
This recipe is for a large batch of soup (2 pounds of crab meat) and serves 8 to 10.
- 1 lb. Blue (“Maryland”) jumbo lump crab meat, unpasteurized
- 1 lb. Blue backfin crab meat, unpasteurized
- 2 cups of Vegetable stock (potato, tomato, celery, onion, carrot, salt) or the equivalent in vegetable bouillon cubes
- ½ cup fresh chopped onion
- ½ cup butter
- 4 Tblsp. white flour
- 2 tsp. table salt
- ½ tsp. celery salt
- ¼ tsp. pepper
- A few drops of hot sauce
- 2 quart whole milk
- Parsley flakes, for garnish
- Remove the cartilage and shells from the crab meat. Failing to do so will make your diners think you hate them.
- Dissolve bouillon cube in water.
- In a 4-quart saucepan, cook onion in butter until tender.
- Blend in flour and seasonings.
- Add milk and bouillon gradually and cook over medium heat.
- Stir constantly, until mixture thickens enough to coat the spoon.
- Add crab meat and heat, but do not boil.
Garnish with parsley flakes, or add a pinch of Old Bay seasoning before serving.