“An easy recipe for the most unforgettable creamy crab soup on the East coast.” - by sal
Ingredients
Adjust Servings
Original recipe yields 8 - 1 cup servings
Directions
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 276 cal
- 14%
- Fat
- 14.9 g
- 23%
- Carbs
- 10.4 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
Karen (Jorgenson) Moon
"I made this tonight and my family loved it. I did not use cream, only milk. To thicken I added a roux of 1 tsp cornstarch and 3 tsp of water. I also added old bay seasoning and 1/2 cup Duplin's Scuppe..." See morernong (sweet) white wine, and parsley flakes, and a dash or two of hot sauce. It really is a great base to make into your own."
Lil' Southern Mama
"I would recommend using this soup as your base to get started! Thus the reason for the low or average rating. Just going strictly by this recipe - left me with a very bland soup with absolutely no fl..." See moreavor!! I did alot of adding, just by taste, of course - no specific measurements. I added a combination of the following: fresh basil, a little chicken broth, a little extra heavy cream, tomatoe and jalapeno flavored cheddar cheese (and even topped to decorate when served), pinch of sugar, Old Bay, and little additional salt and pepper. Once all of these additions were made to the recipe - it was FANTASTIC!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
