Cream Of Crab Recipe

Cooking Instructions

1. 1

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

2. 2

   Make the Roux

   Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2-3 minutes to cook the flour and create a roux.

3. 3

   Add Broth and Simmer

   Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes.

4. 4

   Incorporate Cream and Crab

   Stir in the heavy cream, lump crab meat, Old Bay seasoning, salt, and black pepper. Continue to cook on low heat for another 5-10 minutes, or until heated through.

5. 5

   Serve and Garnish

   Ladle the cream of crab soup into bowls and garnish with chopped parsley before serving.