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Crab Soup with Sherry

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

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

  • In a small bowl, combine crabmeat and sherry; set aside.
  • 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.
Nutrition Facts
1 cup: 382 calories, 23g fat (14g saturated fat), 162mg cholesterol, 936mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 23g protein.

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Average Rating:
  • rwehry
    Dec 26, 2013

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

  • rwehry
    Dec 26, 2013

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