Cream of Crab Soup

  • 1515200171 stick butter
  • 1 c. chopped celery
  • 1 c. chopped green onions
  • 1 1/2 tbsp. flour
  • 5 c. half-and-half
  • 1 can chicken stock
  • salt
  • white pepper
  • garlic powder
  • 1 tsp. chopped garlic
  • 1 lb. lump white crabmeat (can substitute chopped crawfish tails)
  • 2 bay leaves
  • 1 tsp. Season All
  • paprika

Melt butter over low heat. Saute celery, garlic, and onions until tender. Add flour to make a roux. Cook 5 minutes, stirring with wooden spoon. Add remaining ingredients. Cover. Simmer 20 minutes over very low heat. Do not boil. Remove from heat. Remove bay leaves. Add seasoning to taste. Dust top with paprika. 

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