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Cream of Crab Soup, Maryland style




Source of Recipe


LindaCF


Recipe Link: http://parenthood.com/recipe_display.html?ID=11871

This recipe is a Maryland favorite.
Be sure to use backfin crabmeat for best results.

Cream of Crab Soup, Maryland style

1 c. butter (not margarine)
1 c. flour
3 chicken bouillon cubes; crushed
dash white pepper
salt to taste
1 Tablespoon Old Bay Seafood Seasoning
2 quarts half-and-half
1 lb. backfin crabmeat

Remove all the cartilage from crabmeat.
In a Dutch oven type pot, melt the butter.
Blend in the flour, pepper and Old Bay Seasoning.
Stir and simmer over low heat for 2-3 minutes.
Add the half-and-half and bouillon.
Simmer and stir constantnly until bouillon is absorbed
and the mixture thickens enough to coat spoon.
Salt to taste.
Add crabmeat. Heat through, but do not boil..

Note:
To serve later, refrigerate. Then reheat over low heat,
preferably in a double boiler. Stir often; do not let boil.