Cook on medium until the soup thickens, about 15 - 20 minutes
Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.
oat.
Whisk in the crab stock until there are no
onstantly until soup is well blended.
Add the crab meat and
stirring constantly.
Add the crab meat and roe and all
Melt butter in top of double boiler and blend with flour until smooth.
Add milk gradually stirring constantly.
To this, add crabmeat and eggs and all seasonings except sherry.
Cook slowly over hot water for 20 minutes.
To serve place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream.
Sprinkle with paprika or finely chopped parsley.
In top of double boiler heat milk, mace and lemon peel.
Let simmer 7 minutes.
Add crab, butter and cream.
Heat over boiling water.
Remove peel.
Add cracker crumbs and seasonings and let stand.
Add sherry and crumbled egg yolks to bottom of soup cup before serving.
Serves 6.
Saute onion in half the butter over low heat.
Melt rest of the butter in top of double boiler and blend in the flour.
Stir in the onion and add 1 quart milk, stirring constantly.
Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes.
Add the pint of milk and stir well.
Remove from heat and add wine.
Serve in soup bowls which have been heated, top with a dollop of cream and garnish with parsley sprigs or a sprinkle of paprika.
Serve with crackers.
Yields 6 to 8 servings.
Melt butter; add crab meat and saute for 1 to 2 minutes.
Stir in cream, milk and seasoning.
Thicken with cracker crumbs and let stand over lowest possible heat for a few minutes or until heated through thoroughly.
Do not boil.
Add sherry just before serving soup.
Makes 4 servings.
Combine crab meat, half and half, lemon peel and butter and bring almost to a boil.
Combine butter and flour, cooking over low heat for 3 to 4 minutes.
Saute celery, carrots and onions.
Heat milk and chicken broth together.
Add butter, flour, seasoning, vegetables and crab meat.
Simmer over low heat for about 30 minutes.
Then add sherry and half and half.
Simmer for another five minutes.
Mix milk with mace.
Simmer a few minutes.
Add crab, roe, butter and cream; cook 15 minutes.
Thicken with cracker crumbs. Season with salt, pepper and onion.
Add sherry just before serving.
Melt butter in top of double boiler and blend in flour until smooth.
Add the milk, then the cream very slowly.
To this add the mace, celery salt and Worcestershire sauce.
Add the crab meat and fold gently.
Test for additional salt and pepper.
Warm sherry in a pitcher.
Add sherry to taste in each bowl.
Serves 4 to 6.
Melt butter; then add flour, salt, red pepper, parsley and nutmeg.
Cook for 1 minute and then add milk.
Stir and cook until thick.
Add crab meat. May be held at this point.
When ready to serve, stir in heated cream and sherry.
Serves 4.
Heat butter; add onions and celery.
Simmer.
Add flour, stir and simmer for 5 minutes.
Add half and half and 1 cup cream. Boil slowly for 10 minutes.
Add salt, pepper, nutmeg and mustard to taste.
Add remaining cup of cream and crab meat.
Simmer several minutes.
Before serving, add sherry; heat thoroughly. Serves 8 to 10.
Mix soup, butter and half and half cream until smooth.
Add crabmeat and other ingredients as listed over low heat. Stir constantly. Cover and simmer 1 hour.
Cook all vegetables together in water, barely enough to cover, and let simmer 1 hour.
In another pot, boil crabs very gently 1/2 hour.
Remove from water and cut into small pieces, shells and all.
Put into vegetables along with liquid in which the crabs were cooked. Add crab meat and legs.
Simmer gently 1 hour.
Warm a little water in a saucepan. Work butter and flour in and add cream, stirring carefully. Stir this mixture into crab soup.
Add salt and pepper to taste.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Mix and heat ingredients.
Add twist of lemon on top of each bowl.