Cream of Crab Soup
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
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.
Pairs Well With
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.