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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup. Ingredients:
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1 to 2 tablespoons seafood seasoning |
1 teaspoon salt |
1/2 teaspoon curry powder |
4 cups milk |
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed |
2 tablespoons minced fresh parsley |
additional milk and parsley, optional |
Directions:
1. 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).
2. Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.
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