The Crab PlaceContact UsView CartTrack OrderLog InShippingCrab cakes  
Shop Now
Product Search
Find what you need fast.
Sending Gifts Gift Cards
Sign Up & Save
Get super deals and discounts available only
from our e-newsletter.
Maryland with Pride logo Recipes

« Recipes Home

Cream of Crab and Asparagus Soup

This recipe was the first prize winner in the 1988 Holiday Cookbook Recipe Contest sponsored by The Daily Banner, Cambridge, Maryland.

  • 1 stick butter
  • 2 tablespoons chopped onion
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 2 teaspoons parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 pound backfin crab meat
  • 2 teaspoons chicken bouillon powder
  • ½ teaspoon white pepper
  • ½ to 1 teaspoon Old Bay seasoning
  • ½ pound asparagus, fresh or frozen, thawed

In saucepan, melt butter over medium low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk in milk slowly.

Add remaining ingredients except crab meat and asparagus and cook until mixture thickens. If the mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is tender, about 10 to 15 minutes. Season to taste. Serve immediately.

Makes about 8 cups.

Printer Friendly Version
Similar Recipes
Search Recipes:   
Find more great recipes and reviews on Facebook
Crab & Cruise
You're Invited!
Crab Feast and
Bay Cruise
Full Menu
Live Entertainment
Tickets go fast!
100% Satisfaction Guaranteed
It's Why So Many Trust Us for Fantastic Seafood