Cream Of Crab Soup From The Shore Recipes

CREAM OF CRAB SOUP

Steps:

• 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.

CREAM OF CRAB SOUP

Steps:

• Melt butter in 3-quart saucepan 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. Sprinkle with additional Old Bay if desired.

KK'S CREAM OF CRAB SOUP

Steps:

• Gently remove cartilage from crab meat.
• Melt butter in a 2-3 quart sauce pan.
• Add the onion and cook 3-4 minutes - until translucent.
• Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
• Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
• Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
• Use a little of the liquid to thin the tomato paste and stir it back into the soup.
• Cook on med-low heat until thickened, but do not let it boil.
• Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
• Heat gently another 5 minutes and serve.
• Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
• A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!