Cream of Crab Soup
INGREDIENTS
- 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
DIRECTIONS
- 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.
