Cream Of Crab Soup - cooking recipe

Ingredients
    1 lb. Maryland backfin crabmeat
    1/4 c. butter or margarine
    1/3 c. flour
    1 c. chicken broth
    1/4 tsp. pepper
    5 c. milk
    salt to taste
Preparation
    Remove cartilage from crabmeat.
    Melt butter in 3-quart pan. Blend in flour and stir until smooth.
    Slowly stir in chicken broth and pepper and simmer for 2 minutes.
    Add milk and cook slowly, stirring constantly until thickened.
    Do not boil.
    Add crabmeat to milk mixture and salt to taste.
    Remove from heat and serve.
    Makes about 10 cups.

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