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Quick Creamed Crab Soup
  • 2 tablespoons butter
  • 3 tablespoons finely chopped green pepper
  • 4 tablespoons chopped onion
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1/4 cup sherry
  • 1/2 pound jumbo lump crab meat
  • buttered toast or cooked rice or crisp chow mein noodles
  • parsley
Melt butter in saucepan. Add green pepper and onion; saute 3 minutes. Stir in undiluted soup and sherry; mix well. Add crab. Heat until steaming, stirring gently to avoid breaking crab pieces. Serve over hot toast, rice or noodles. Sprinkle with parsley. Makes 2 cups, serves 2 to 4.
This delightful soup is also superb over an omelet. For a special occasion, try substituting lobster in place of crab.
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