Cup Cream Of Crab Recipe
Creamy base infused with seafood stock, Old Bay, garlic, and a touch of lemon, fresh herbs, jumbo lump crab meat.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Aromatics
Mince the garlic cloves and set aside. Chop fresh parsley finely and set aside as well.
- 2
- 3
Add Seafood Stock
Pour in 2 cups of seafood stock and bring the mixture to a gentle simmer.
- 4
Incorporate Heavy Cream
Once the stock is simmering, slowly add 1 cup of heavy cream while stirring continuously to combine.
- 5
Season the Mixture
Add 2 teaspoons of Old Bay seasoning, 1 tablespoon of lemon juice, and salt and black pepper to taste. Stir well to incorporate.
- 6
Add Crab Meat
Gently fold in 1 cup of jumbo lump crab meat, being careful not to break apart the crab too much.
- 7
Simmer the Soup
Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally, until heated through.
- 8
Finish with Fresh Herbs
Just before serving, stir in the chopped fresh parsley for added flavor.
- 9