Cream of Crab Soup

Name: Cream of Crab Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Author : Kiersten Hickman

Ingredients

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1/2 cup butter1/2 cup all-purpose flour1 to 2 tablespoons seafood seasoning1 teaspoon salt1/2 teaspoon curry powder4 cups milk1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed2 tablespoons minced fresh parsleyAdditional milk and parsley, optional

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Instructions

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Step 1

Melt the butter in a 3-quart saucepan over medium-low heat. Once it's melted, whisk in the flour, seafood seasoning, salt and curry powder. Cook until the mixture is thickened and bubbling. Gradually pour in the milk, stirring consistently. Let the base cook until it's hot, but make sure it doesn’t boil!

Step 2

Add in the prepared crab (removing the cartilage if necessary) and parsley to the soup. Cook on low, stirring occasionally to make sure the crab is heated. If it’s too thick, add in more milk. Once the soup is thoroughly heated, transfer it to serving bowls and garnish with extra parsley.