Email to Buny      

Seafood: Aunt Rita's Quick Cream of Crab Soup

Source of Recipe

Rita Schmidt


List of Ingredients

2 cans of Cream of Celery Condensed Soup
2 cans of half & half or light cream
1/4 pound of butter
1 pound of fresh backfin crabmeat
1 tablespoon of Old Bay Seasoning
1 teasponn or Worcestershire Sauce (optional)


Recipe

1. Pick the crabmeat to remove shells. (Tip: If you buy ALL LUMP crabmeat, you can eliminate this step unless you're really queasy about finding a shell in your soup.)

2. Melt butter in a saucepan.

3. Add the two cans of condensed soup. Stir to combine with the melted butter.

4. Slowly add the half&half or cream, stirring constantly to combine.

5. Add the Old Bay, the Worcestershire Sauce (optional) and the crabmeat to the mixture and continue to cook over very low heat on the stovetop for 30 minutes until the flavors blend. Taste and adjust seasoning as needed to suit.

6. Serve with a sprinkle of Old Bay on the top.

As with most soups, this cream of crab is best the second day -- if it lasts that long.