Recipe 1413 - Creamy Crab Soup
Recipe 1413 - Creamy Crab Soup
(by Aunt Janie [McNevich] Baronowski)
1lb. lump crab meat
1 quart half and half dairy creamer (fresh)
1 stick butter
3 TBSP chopped celery
2 TBSP chopped parsley
1 tsp. salt
1/2 tsp. pepper
7 drops Tabasco sauce
1 TBSP flour
1/4 cup water
1/2 cup cream
oyster crackers
Remove any shell bits from crab meat. In a saucepan add half and
half--turn heat on low. Heat half and half until hot (not boiling). Add
butter--stir until butter melts. Add flaked crab meat, celery, parsley,
salt, pepper and Tabasco sauce--stir and keep heat on low--simmer
for 15 minutes. In a separate bowl add flour--slowly add water to flour
and stir. Pour flour mixture into the crab mixture--stir and cook until
soup thickens. Add cream--stir well. Simmer for 20 minutes (stir
occasionally). Serve hot with oyster crackers.
Continue to:
Other Recipes:
- 1310 - Evaporated Milk Banana Pudding
- 1401 - Easy Fudge Cake
- 1408 - Homemade Cereal Bars
- 1357 - Scratch Strawberry Shortcake
- 1487 - Cheese Soup Macaroni and Cheese
- 1420 - Fiesta Squash
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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