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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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As you all know, I LOVE cream of crab soup! This is yet another version with the addition of cheddar to make it extra rich. Another fav from Of Tide and Thyme from Annapolis, MD (My FAVORITE place to go in the spring! Read more !) Ingredients:
2 t. butter |
2 t. flour (or cornstarch to make this gluten-free) |
1/2 t. salt |
1 t. white pepper (i use black) |
4 c. milk |
1/2 lb. grated cheddar cheese |
dash tabasco (i use old bay seasoning) |
2 c. crabmeat, shell and cartilage removed |
sprinkling of old bay for topping each serving |
Directions:
1. In saucepan, melt butter and blend in salt, pepper, and flour or cornstarch. Gradually add milk, stirring constantly, until thickened.
2. Add cheese, stirring over low heat until cheese melts.
3. Add crabmeat and heat very slowly. Ladle into bowls and dust with Old Bay.
4. May be doubled or tripled easily.
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