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Cream of Crab Soup 1/4 cup butter or margarine 2 teaspoons McCormick® Parsley Flakes 1 1/2 teaspoons McCormick® Instant Minced Onion 1

Ingredients 1/2 cup butter 1 onion, chopped 3 celery, chopped 3 tablespoons all-purpose flour 4 cups water 1 (10.5 ounce) can chicken broth 4 tablespoons chicken soup base 1 tablespoon chopped fresh parsley 1 potato, peeled and diced 1 quart half-and-half cream 1 tablespoon soy sauce 1 pound

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley. Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from

This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at.
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Cream of Crab Soup Recipe