Cream Of Crab Recipe
Cream based soup made with jumbo jump crab
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Ingredients
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Soup Base
Crab Mixture
Method
Preparation of Soup Base
- 1
Sauté Vegetables
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 2
Add Flour
Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until the flour is lightly golden. This will help thicken the soup.
- 3
Incorporate Chicken Broth
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
- 4
Add Cream and Seasoning
Lower the heat and stir in the heavy cream, Old Bay seasoning, salt, and black pepper. Continue to cook on low for another 5 minutes, stirring occasionally to prevent sticking.
Adding Crab Mixture
- 5
Add Crab Meat
Gently fold in the jumbo lump crab meat and lemon juice. Be careful not to break up the crab meat too much.
- 6
Final Touch
Simmer the soup for an additional 5 minutes to heat through. Adjust seasoning if necessary.
- 7
Garnish
Serve the soup hot, garnished with fresh chopped parsley.