Everybody loves this rich, comforting soup that’s a tradition in the South. It has a smooth texture and is brimming with crab.
—REGINA HUGGINS SUMMERVILLE, SC
PREP: 15 MIN. • COOK: 30 MIN. • MAKES: 6 SERVINGS
1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley
1. In a small bowl, combine crabmeat and sherry; set aside.
2. In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream and crab mixture; heat through. Sprinkle individual servings with parsley.