Heres the recipe for the Maryland Cream of Crab soup, as requested, Kit Miller 1 stick butter 2 medium onions coarsely chopped 2/3 cup all purpose flour 4 cups whole milk 4 cups half and half 2 ½ tablespoons Old Bay Seasoning 1 tablespoon chopped fresh parsley 2 lbs Jumbo Lump backfin crabmeat ½ cup dry sherry Melt butter in large stockpot on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil. Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally. Stir in sherry, if desired. Heat 1 to 2 minutes.
Posted on: Sun, 19 Oct 2014 14:20:47 +0000
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