Crab Soup with Sherry Recipe
Crab Soup with Sherry Recipe photo by Taste of Home

Crab Soup with Sherry Recipe

Publisher Photo
Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.—Regina Huggins, Summerville, South Carolina
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound fresh or frozen crabmeat, thawed
  • 6 tablespoons sherry or chicken broth
  • 1 small onion, grated
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 chicken bouillon cubes
  • 3 cups half-and-half cream
  • 2 tablespoons minced fresh parsley

Directions

  1. In a small bowl, combine crabmeat and sherry; set aside.
  2. In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley. Yield: 6 servings.
Originally published as Crab Soup with Sherry in Fall Recipe Card Collection 2013

Reviews for Crab Soup with Sherry

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MY REVIEW
Reviewed Dec. 26, 2013

"Terrific - made this Christmas Eve; did add Old Bay Seasoning to taste"

MY REVIEW
Reviewed Dec. 26, 2013

"Terrific - made this Christmas Eve; did add Old Bay Seasoning to taste."

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