My sister, Nancy, is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes, and this one was a must-have. I often made this as a first course for company dinners because it is beautiful, creamy, and delicious. For the family, we often had this with a salad before Christmas Eve services. No matter when you make it, your diners will be impressed.—Lynne German, Woodland Hls, California
- 1/4 cup butter, cubed
- 1 teaspoon chicken bouillon granules
- 2 tablespoons finely grated onion
- 1/4 cup cornstarch
- 4 cups half-and-half cream
- 1 pound jumbo lump crabmeat, drained
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 3 tablespoons sherry
- In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally.
- Stir in sherry; heat 1-2 minutes longer. Yield: 6 servings.
Originally published as Aunt Nancy's Cream of Crab Soup in Taste of Home Christmas Annual Annual 2017, p93
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