Cream Of Crab Soup Recipe

Cooking Directions

1. 1

   Sauté Vegetables

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

2. 2

   Make the Roux

   Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to form a roux, cooking until it is lightly golden.

3. 3

   Add Broth and Cream

   Gradually whisk in the chicken broth, ensuring there are no lumps. Once smooth, stir in the heavy cream and bring the mixture to a simmer.

4. 4

   Season the Soup

   Add the Old Bay seasoning, salt, and black pepper to the soup. Let it simmer gently for about 10 minutes, stirring occasionally.

5. 5

   Incorporate Crab Meat

   Gently fold in the lump crab meat and allow it to heat through for about 5 minutes. Be careful not to break up the crab meat too much.

6. 6

   Serve

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