Saturday, January 12, 2008

Crab Soup

1/2 Gallon whole milk (I have substituted 1 qt. half and half as well)
1/2 pound of butter
3/4 cup flour
1Tbs. sugar
2 cups chicken broth
1 1/2 lbs crabmeat
Lump crabmeat is the best...I have used canned and it is good. Drain well if you use canned crab meat
Salt and pepper to taste
dash of cinnamon and nutmeg (optional)
in double boiler heat milk to steaming (careful! don't boil!)
Melt butter in medium saucepan and add flour stir until lightly browned
Add seasonings and sugar to butter mixture, mix well.
Transfer the butter mixture to soup pot
add broth and milk and mix well heat over medium heat and stir it often
Add crabmeat stir gently, turning heat to simmer for about 5 minutes.
Serve hot and enjoy!
great with some homemade bread and a good salad!

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