50+ Friends Club Cookbook
Soups and Sandwiches
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Cream of Crab Soup
From the Kitchen of:
Sylvia Andrew
Source: Country (Dec/Jan '97)
1/2
C
Butter or margarine
1/2
C
All-purpose flour
1 to 2
tbsp
Seafood seasoning
1
tsp
Salt
1/2
tsp
Curry powder
4
C
Milk
1
lb
Cooked crabmeat or 3 cans (6 oz each) crabmeat, drained
2
tbsp
Minced fresh parsley
Additional milk and parsley, optional
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 until crab is heated.
If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.