Cream Of Crab Recipe
Make Cream Of Crab Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Liquid Ingredients
Crab and Seasoning
Method
Preparation
- 1
Sauté the Vegetables
In a large pot over medium heat, melt the unsalted butter. Add the chopped onion and celery and sauté until the onion is translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 2
Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 2-3 minutes to form a roux, which should be light golden in color.
Cooking the Soup
- 3
Add the Stock
Gradually whisk in the chicken or seafood stock, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
- 4
Incorporate the Cream
Once the soup has thickened slightly, stir in the heavy cream. Allow the soup to simmer for another 5 minutes.
Final Touches
- 5
Add Crab and Seasoning
Gently fold in the lump crab meat, Old Bay seasoning, salt, and black pepper. Cook for an additional 5 minutes, allowing the crab to heat through without breaking apart.
- 6
Serve
Ladle the cream of crab into bowls and garnish with chopped fresh parsley before serving.
