Favourite Maryland Cream of Crab Soup
Maryland Cream of Crab Soup recipe
Yield
8 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 1 | teaspoon |
celery salt
|
|
| 1 | cube |
vegetable stock cubes
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
water
boiling |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
margarine
or butter |
|
| 4 | cups |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
|
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 5 | ml |
celery salt
|
|
| 1 | each |
vegetable stock cubes
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
water
boiling |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
margarine
or butter |
|
| 0.9 | l |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
Remove cartilage from crab meat.
Dissolve bouillon cube in the boiling water.
In a 4-quart saucepan, cook onion in margarine or butter until tender.
Blend in flour and seasonings.
Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon.
Add crab meat; heat, but do not boil.
Garnish with parsley before serving.
