Cream of Crab soup based on Chef Elliott

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.

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