Cream of Crab and Asparagus Soup

Ingredients:
• 1 stick butter
• 2 tablespoons chopped onion
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 pound backfin crab meat
• 2 teaspoons chicken bouillon powder
• 1/2 teaspoon pepper (white pepper preferred)
• 1/2 to 1 teaspoon Old Bay Seafood Seasoning
• 1/2 pound asparagus (fresh or frozen-drain and thaw well)

Preparation Instructions:

In saucepan, melt butter over medium to low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk milk in slowly. Add all remaining ingredients (except crab meat and asparagus) and cook until mixture thickens. If this mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is crisp and tender (about 10 to 15 minutes). Serve immediately. Season to taste. Makes about 8 cups.

» This recipe was the first prize winner in the 1988 Holiday Cookbook Recipe Contest, The Daily Banner, Cambridge, Maryland. We congratulate the winner. You will, too.

Similar Recipes

Anna Rose's Creamy Crab Soup
Annie's Cream of Crab Soup
Bay Country Crab Soup
Chilled Cream of Crab Soup
Christine's Crab Soup
Claw-Oyster Stew
Corn and Crab Chowder
Corrine's Spicy Crab Soup
Crab Picker's Crab Soup
Crab Pot Inn Crab Bisque
Crab Stew
Crab, Tomato and Bread Soup
Crab-and-Leek Bisque Johnson Creek
Cream of Crab and Asparagus Soup
Dungeness Crab Vichyssoise
Elegant Crab Soup
Full Tilt Tuckahoe Bridge Soup
G.W.'s She Crab Soup
Harbour House Cream of Crab Soup
Hawk Cove Crab Soup
Hearty Crab Soup
Katie's Crab Soup
Liz's Crab Soup
Maryland Crab Soup Supreme
Maryland Crab-Corn Stew
Old Point Comfort She-Crab Soup
Ole Virginney Crab Claw Soup
Quick Crab Bisque
Quick Creamed Crab Soup
Really Rich Cream of Crab Soup
Sandra's Cream of Crab Soup
Solomons Crab Stew
Southern Crab Gumbo Supreme
Spicy Crab Soup
Tred Avon Cream of Crab Soup
Vegetable Crab Soup