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Cream of Crab Soup

One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 to 2 tablespoons seafood seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 4 cups milk
  • 1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons minced fresh parsley
  • Additional milk and parsley, optional

Directions

  • Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
  • Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.
Nutrition Facts
1 cup: 262 calories, 17g fat (10g saturated fat), 104mg cholesterol, 878mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 16g protein.

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