Description
Rich, creamy crab soup is a well-known specialty on the Eastern Shore of the Chesapeake Bay. Seasoned with Old Bay and white wine, it’s a 20-minute meal you’ll turn to again and again.
Ingredients
Units
Scale
- 4 tablespoons of butter or margarine
- 3/4 cup diced onion-about one small
- 3 tablespoons flour
- 2 cups half and half
- 2 cups milk
- 1 lb back fin crab meat, cartilage removed
- 2 tablespoons dry white wine
- 1 teaspoon worcestershire
- 1 teaspoon Old Bay seasoning
- Salt to taste
Instructions
- In a large pot melt butter over medium high heat in a large stock pot or Dutch oven.
- Add diced onion and sauté until the onions are translucent.
- Add flour and stir with a whisk, cooking one minute.
- Slowly add half and half and milk and bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add crab meat, wine, Worcestershire and Old Bay.
- Season with salt to taste.
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 383
- Sugar: 13.1 g
- Sodium: 967 mg
- Fat: 15.1 g
- Carbohydrates: 23.2 g
- Protein: 35.1 g
- Cholesterol: 119.2 mg