Cream of Crab Soup

Steamed Crabs.jpg

Crabs Pleasanton’s Seafood, Smyrna, DE

1 lb. Crab meat (picked with shells removed)Cream of Crab Soup.jpg
½ Vidalia Onion, chopped
1 Tablespoon Fresh Parsley
½ Cup Butter
½ Teaspoon Salt
¼ Teaspoon Pepper
½ Tablespoon Old Bay Seasoning
Cracked Pepper to Taste
2 Cups Half and Half
¼ Cup Heavy Whipping Cream
1 Cup Milk
¼ Cup Flour
6-8 Tablespoons Cooking Sherry


In a large saucepan melt butter.  Sauté chopped Vidalia onion fresh parsley and salt and pepper. Add flour to pan.  Immediately add half and half, heavy whipping cream, milk, cooking sherry. Bring to boil, then lower heat. Simmer for 3-5 minutes.  Gently fold in crab meat.  Cook for 2-3 minutes.  If mixture is too thick, add water to obtain thinner consistency.

Serve in soup bowl with oyster crackers or saltines.  Top soup with cracked black pepper.