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Aunt Nancy’s Cream of Crab Soup

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes—Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. —Lynne German, Buford, Georgia
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons finely grated onion
  • 1/4 cup cornstarch
  • 4 cups half-and-half cream
  • 1 pound jumbo lump crabmeat, drained
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 3 tablespoons sherry
  • Additional nutmeg

Directions

  • In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally.
  • Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.
Nutrition Facts
3/4 cup: 383 calories, 25g fat (16g saturated fat), 175mg cholesterol, 1089mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 19g protein.

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