1 lb cooked crab meat or 3 6oz. cans of crab meat (drained)
2 tbsp minced fresh parsley
Additional milk and parsley, optional
Instructions
Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
Remove cartilage from crab if necessary. Add crab and parsley to soup;cook and stir until just crab is heated. If desired, thin soup with additional milk; garnish with parsley.
Originally Submitted
7/28/2008
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