Maryland Cream of Crab Soup

"Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Whip cream.
  • Cook onion and celery in one tablespoon of butter until tender but not browned.
  • Melt remaining butter in top of double boiler; add flour and blend.
  • Add milk gradually, stirring constantly.
  • Add cooked vegetables and parsley; season to taste.
  • Cook slowly until soup thickens a little; add crab meat.
  • Serve in individual dishes with a dollop of whipped cream on top.

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Reviews

  1. There's absolutely nothing "Maryland" about this, other than it has crab in it. I'm glad this site offers the option to change the serving size and I just made 1 serving. I would've been mad if I'd made the whole recipe! Watery, disappointing. I picked the crab back out of it and threw it away.
     
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