Chesapeake Bay Cream of Crab Soup Recipe

Serves/Makes: 4 – 6 servings

Ingredients:

• 1 pound lump crab meat, picked over for shells
• 1 1/3 cups flour
• 2 stick (8 ounces) butter
• 1 1/2 cups heavy cream
• 4 ounces finely chopped shallots
• 1 cup seafood stock
• 1 ounce finely chopped parsley

How to cook Chesapeake Bay Cream of Crab Soup:

• Cook flour and butter for 5 to 8 minutes to make a roux.
• Add heavy cream. Let simmer about 10 minutes.
• Add shallots, seafood stock, crab meat and parsley.
• Let simmer 15 minutes and serve. DO NOT BOIL.
• Serve the Chesapeake Bay Cream of Crab Soup hot with crusty bread or crackers.

Note:
The Chesapeake Bay Cream of Crab Soup recipe is delicious, simple, and really easy to cook.

Tips:
You may want to cook the soup in the top of a double boiler to avoid scorching.
You can transfer the soup to a crock-pot after it’s made to keep it warm until serving time.

This recipe for Chesapeake Bay Cream of Crab Soup serves/makes: 4 – 6 servings

Main Ingredient: Crab
Preparation Method: Soup/Stew
Cuisine: American