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Results 11 - 20 of 506 for cream of crab soup
Heat half and half, butter and chicken bouillon cubes to almost boiling; mix water and cornstarch together and use to thicken milk mixture; ...
Cream the butter and flour together ... every few minutes, until soup is well blended and thickened. Add the crab flakes, cook 10 minutes longer.
Remove cartilage from crabmeat; dissolve ... Add a touch of sherry if desired. Add parsley ... Serves 6. Note: Soup improves upon standing, allowing flavors ... until soup is hot.
Heat milk until it starts to boil. Add flour and butter, then add crabmeat and sherry. Stir on low heat until butter and flour dissolves.
Combine half and half, milk, ... Add seasonings. Add crab meat, carefully as not to break up the lumps of meat. Stir slowly and constantly ... minutes. Pour into soup bowls and sprinkle with a little parsley.
Melt butter and stir in ... pepper sauce, and crab meat. Cook gently over low ... simmer, not boil. Add cream, bring back to simmer, serve hot.
Melt butter in heavy pan. ... half and half and milk, stirring until thickened. Add parsley, Old Bay and crab meat. Heat through over low flames.
Gently remove shell from crabmeat. Combine the soup and the cream. Add butter and seasonings. ... about 10 minutes, stirring often. DO NOT BOIL.
Melt butter, stir in flour. Add remaining ingredients. Bring just to boil. Put in blender or processor until crabmeat is fine. Serve hot.
Melt butter in 3 quart pan, blend in flour and stir until smooth. Slowly stir in broth and pepper; simmer for 2 minutes. Add milk and cook ...
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