Maryland Cream Of Crab Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Cream of Crab soup is the most wonderful soup of all time. My husband and I spent our 25th anniversary in Baltimore where I had cream of crab at lunch and dinner every day. Yes, I was in search of the perfect cream of crab soup on Baltimore. Read more . This one is from the Tidewater Inn in Easton, but my favorite is from Seaside in Glen Burnie, MD. Like sex in a bowl. Oh, by the way...celebrating 40 years THIS year! Ingredients:
3 t. butter |
1 medium onion, minced |
2 t. flour |
2 c. clam juice |
2 c. half and half |
1 pound creabmeat (nice lump) |
1/4 c. dry white wine |
1/4 t. freshly ground white pepper (i use black - duh) |
old bay seasoning |
1 t. butter |
1 t. minced fresh parsley |
Directions:
1. Melt 3 T. butter in heavy large saucepan over low heat. Add onion and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Whisk in clam juice. Increase heat and bring to boil, stirring occasionally. Add half & half and return to boil, stirring constantly. lReduce heat and simmer 10 minutes. Set aside 1/4 of the largest crab lumps. Add remaining crab, wine, pepper, a pinch of Old Bay and salt to soup and simmer 3 minutes.
2. Ladle soup into bowls, divide crab lumps evenly among bowls, and dust with more Old Bay. YUM!
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