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Cream of Crab Soup


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Serves 48 (6) | Prep Time 15 | Cook Time 45–60

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


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


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.

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