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Cream of Crab Soup

Debbie Squires
A favorite seafood soup that's sure to please.
Print Recipe
Course Soup

Ingredients
  

  • 1 large onion
  • 4-5 ribs of celery
  • 1 small carrot
  • 1 clove garlic
  • 1 stick butter
  • 3 Tbsp crab soup base
  • 1 Tbsp Old Bay Seasoning
  • 1/2 tsp black pepper
  • 2 quarts heavy cream
  • 2 quarts water
  • 2 Tbsp parsley, chopped
  • 1 cup cornstarch
  • 1 cup cold water
  • 1 pound can crabmeat (backfin lump preferred), clean and shells removed

Instructions
 

  • In a food processor or by hand, mince onion, celery, carrot and garlic. Place butter in large heavy saucepan and add minced vegetables. Over medium high heat, cook veggies until tender. Acid crab base, Old Bay, pepper, cream, water and parsley and cook, stirring occasionally until reduced by 1/3.
  • In a bowl, combine cornstarch and 1 cup cold water until well dissolved. Gradually add this ''slurry" to the boiling mixture, stirring constantly to thicken. Add crabmeat and allow to warm. Makes about 1/2 gallon. Enjoy!