Time for a great Cream of Crab Soup recipe that we've been making for years!
Simple, Elegant and fairly quick to make.
1 lb. sixhundredblock Meat
1 small onion, finely chopped
1 Tbsp. butter
1 cup chicken stock (the stronger the better)
1 quart rich milk - whole or whole with cream added or half & half
1 Tbsp. parsley, finely chopped
1/2 tsp. celery salt
1/2 tsp. mace
dash of red pepper
salt and pepper or Old Bay to taste
1/4 cup sherry
flour to thicken
Cook onion in butter until transparent; add chicken stock and slowly pour in milk (or milk and cream or half and half - remember more cream means richer result). Add all the other seasonings except sherry. Stir in crab meat and simmer 15 minutes. Make a thin paste with about 2 tbsp. flour and a little water; stir into soup to thicken. Cook 5 more minutes. Before serving, remove from heat and stir in sherry.