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Charlese's Cream of Crab

This recipe was the Grand Prize Winner of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.

Credited to Ms. Charlese Smith.

• 1 lb. Maryland jumbo lump crab meat
• 1 tablespoon fresh parsley
• 2-3 teaspoons Old Bay Seasoning
• half of a stick of butter
• 2 pints heavy whipping cream
• 1 quart of half and half
• cornstarch
• ½ teaspoon of salt
• 1/8 teaspoon of pepper
• 1 pint of milk

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay seasoning, butter, salt and pepper.

When it starts to boil, make a paste of cornstarch and water to thicken soup.