CREAM OF CRAB SOUP

 

  • Cooking Time: 45–60
  • Servings: 48 (6)
  • Preparation Time: 15

Ingredients

  • 4 gallons (2 quart) whole milk
  • 6 quarts (3 cups) heavy cream
  • 10 oz (1¼ oz) crab base
  • 6 oz (¾ oz) chicken base
  • 7 tbsp (2½ tsp) Old Bay seasoning
  • 4 tbsp (1½ tsp) ground dry mustard
  • 1 tbsp (⅜ tsp) ground white pepper
  • 3 tbsp (1 tsp) dried parsley flakes
  • 2 lbs (½ cup) butter
  • 8 cups (1 cup) all-purpose flour
  • 2 cups (4 tbsp) cooking sherry or dry sherry
  • 4 lbs (½ lb) claw or special crab meat

Directions

  • To prepare use double boiler system.
  • Combine milk, heavy cream, bases, and dry spices.
  • While ingredients are getting hot, in a separate pot melt butter, do not scorch; add in flour to make roux.
  • When ingredients in the double boiler reach 180° F–200° F start gradually adding in roux.
  • Reduce heat under double boiler to a simmer.
  • Simmer for 45–60 minutes or until the floury taste is no longer there.
  • Add 2 cups (2 tbsp for home cooking version) of dry cooking sherry.
  • Drain excess liquid from crab meat.
  • Mix in crab meat and serve.

Notes

The original recipe yields a "Cooking for crowds" number of servings, 48 of 2 cups each or 96 of 1 cup. For a more "family cooking" friendly yield of 6 servings of 2 cups or 12 of 1 cup, use the ingredient amounts in the parenthesis. Also note a 2 cup servings is entrée size. If serving as a first course, use only 1 cup as a serving size.

Author Credit: Joe Mathis

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