Vintage Cheese And Crabmeat Soup

Vintage Cheese And Crabmeat Soup

13 Reviews 1 Pic
Recipe by  MARBALET

“This recipe is from 1942 and it is a real classic!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)
  2. Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.

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Reviews (13)

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This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the whole time, because most of my other recipes using a roux call for that before adding the milk. I also substituted a full one-pound can of refrigerated claw crabmeat, because it's what I had on hand. Thanks for the recipe!



This was a good starting point but I felt it needed more so I added some soy sauce, a small can of corn, onion powder, old bay and seasoned salt (took some ideas from other recipes on this site). And it turned out really good. I also increased the roux because we like our soup more like chowder.



Really good and quick! I added a can of tiny shrimp. Impressive soup!

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Amount Per Serving (4 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 31.3 g
  • 63%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 806 mg
  • 32%

Based on a 2,000 calorie diet



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Cheese Soup with Broccoli


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Baby Doe's Cheese Soup with Beer