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Taste of Home

Aunt Nancy’s Cream of Crab Soup

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 6 servings.
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—Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. —Lynne German, Buford, Georgia

Ingredients

  • 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
  • Additional nutmeg

Directions

  • 1. 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.
  • 2. Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

Nutrition Facts

3/4 cup: 383 calories, 25g fat (16g saturated fat), 175mg cholesterol, 1089mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 19g protein.

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