Aunt Nancy’s Cream of Crab Soup
My sister, Nancy, is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes—and Nancy’s soup was a definite must-have! Our family often had this with a salad before Christmas Eve services.
—Lynne German, Buford, GA
Prep: 10 min. • Cook: 25 min. • Makes: 6 servings
- ¼ cup butter, cubed
- 1 tsp. chicken bouillon granules
- 2 Tbsp. finely grated onion
- ¼ cup cornstarch
- 4 cups half-and-half cream
- 1 lb. jumbo lump crabmeat, drained
- 1 Tbsp. grated Parmesan cheese
- 2 tsp. seafood seasoning
- ¼ tsp. salt
- ¼ tsp. ground nutmeg
- ⅛ tsp. pepper
- 3 Tbsp. sherry
- Additional nutmeg
- 1. In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally.
- 2. Stir in sherry; heat 1-2 minutes longer. Sprinkle individual servings with additional nutmeg.
¾ cup: 383 cal., 25g fat (16g sat. fat), 175mg chol., 1089mg sod., 12g carb. (6g sugars, 0 fiber), 19g pro.
