Fish & Seafood Recipes tested by
Fishing & Food Editor Renee Shelton |
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Cream
of Crab Soup
1 lb.
crabmeat, picked to remove all shell
1 cup well-flavored chicken broth, warmed
1/4 c chopped onion
1/4 c melted butter
3 Tbsp flour
1/4 tsp celery salt
1/2 tsp salt
White pepper, dash to taste
1 quart milk
Chopped parsley, as needed for garnish
Warmed, crusty bread, to serve with
Cook onion
in melted butter until softened. Blend in flour and seasonings.
Add in chicken broth and milk. Cook until thickened. Adjust flavorings
to suit tastes. Add in crab meat and cook over low heat until
heated through.
Garnish
with parsley.
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