Does anyone know/have a good recipe for Cream of crab soup?

Question

My boyfriend and I really love cream of crab soup. We only know like 3places we can get it (and it be worth what we pay for it). I wanna know how to whip up a good batch myself, you know, for those lazy days when we just wanna stay in...

Answer 1

Crab Bisque

Ingredients:
1 lb fresh lump crabmeat
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can tomato soup, undiluted
1 quart milk
1/2 cup dry sherry
2 tablespoons sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
5 drops hot sauce

Drain crabmeat, and remove any bits of shell.
Set aside.
Stir together celery soup and next 9 ingredients.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Stir in crabmeat.

Answer 2

Here's my fave recipe for this delightful dish! I got it from a friend living in Chesapeake Bay, VA where they are famous for it!

Cream of Crab Soup

4 tblsp butter
1/2 cup finely minced onion
1/2 cup flour
1 1/2 cup chicken broth
1 cup milk
1 cup heavy cream
1/2 tsp Old Bay Seasoning (McCormick)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp celery seeds
1 lb. lump crab meat, cartilage removed

1. Melt the butter in a double boiler. Add the onions and cook until they are soft.
2. Add the flour and stir with a wooden spoon until combined.
3. Add the chicken broth, stir frequently until the mixture thickens.
4. Add the cream and the milk keep stirring. Th soup should thicken enough to coat the back of a spoon. This will take at least 20 minutes.
5. Add the Old Bay, salt, pepper and the celery seeds.
6. Stir in the crab meat.

Note: This soup improves upon standing and the flavors get a chance to blend. Reheat slowly do not bring to a boil. Two or three ounces of dry Sherry are a nice addition to this soup.

Answer 3

* CREAM OF CRAB SOUP

1 c. onion, chopped
1/2 c. celery, chopped
1 stick real butter
Pinch black pepper
Pinch garlic powder
1/2 c. chicken stock
14 oz. fresh crab meat or 2 (6 1/2 oz.) cans white crab meat
4 c. whole milk
Cornstarch and water for thickening

Melt butter and add onion, celery, pepper and garlic until onion and celery are soft. Add chicken stock, milk and crab and bring almost to a boil and then thicken with cornstarch and water mixture until a cream soup consistency. Salt and pepper to taste.

Answer 4

MARYLAND CREAM OF CRAB SOUP a million lb. Maryland crabmeat a million fowl or pink meat bouillon dice a million c. boiling water a million/4 c. chopped onion 2 tbsp. flour Parsley flakes for garnish previous Bay seasoning to style a million tsp. salt a million/4 tsp. celery salt a million/8 tsp. pepper a million/4 c. butter a million qt. milk a million/4 c. sherry (optionally obtainable) remove cartilage from crabmeat. Dissolve bouillon dice in water. In 4 quart saucepan, cook dinner onion in butter until eventually gentle. blend in flour and seasonings. upload milk and bouillon gradually and cook dinner over medium warmth, stirring always, until eventually blend thickens sufficient to coat spoon. Stir in crabmeat and warm temperature yet do no longer boil. Garnish with parsley flakes earlier serving. Makes 6 servings. JM

Answer 5

This stuff is so good it will make you change religions!
http://allrecipes.com/recipe/south-carolina-she-crab-soup/detail.aspx?fcLgin=1

Answer 6

lol i'm sorry, but that sounds like something they serve down on the Boulevard!

Answer 7

foodtv.com