From Chef Elliott Farmer‘s FaceBook post.
THIS RECIPE HAS BEEN MOST POPULAR LATELY… so here it is for those who do not have the recipe…
**Cream of Crab soup**
1/4 c (1/2 stick) butter
1 medium onion, coarsely chopped (1 cup)
1/3 c flour
4 c milk or half-and-half
1 T OLD BAY® Seasoning
1/2 t McCormick® Parsley Flakes
1 lb. lump crab meat
3 T dry sherry or cooking sherry (optional)
Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil.
Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally. Stir in sherry, if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.