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Sandra's Cream of Crab Soup
  • 1 pound backfin crab meat
  • 1 vegetable or chicken bouillon cube
  • 1 cup boiling water
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 3 to 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon white pepper
  • 1 quart half and half cream
  • shake Worcestershire sauce
  • parsley flakes
  • cooking sherry
  • Old Bay seasoning
  • 1 teaspoon sugar
Dissolve bouillon cube in boiling water. Let cool a little; stir in flour and set aside. In heavy saucepan, saute onions in butter until tender. Add half and half cream and seasonings. Cook over low heat. Stir in flour bouillon mixture, stirring constantly. Add crab meat. Heat thoroughly but do not let boil.
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