Cream of Crab Soup
  • 4 Tablespoons butter
  • 1 chicken bouillon cube or equivalent in granules
  • 2 Tablespoons finely grated fresh onion
  • 4 Tablespoon corn starch
  • 8 oz crab meat
  • 1 quart half and half
  • 1 tsp nutmeg
  • 1 Tablespoon freshly grated Parmesan cheese
  • Salt, pepper, Old Bay to taste
  1. Over low heat melt butter, dissolve bouillon cube in butter, add onion and cook until yellow. Add corn starch to make paste. Over medium heat, slowly add Half & Half. Stir constantly until thick (boiling point) Add crab carefully so as not to break up lumps of crab meat. Add seasonings to taste. Simmer 30 minutes. Add 1 tsp sherry when ready to serve.