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Annie's Cream of Crab Soup
  • 1/2 cup of butter
  • 1/2 cup of flour
  • 2 tablespoons chicken bouillon crystals
  • dash of white pepper
  • 1 quart of milk
  • salt
  • 1/2 pound backfin crab meat
Check over crab meat for bits of shell and cartilage. Melt butter, blend in flour and pepper. Stir and simmer for 2 minutes. Add milk and chicken crystals. Simmer and stir until bouillon is absorbed and mixture thickens enough to coat spoon. Salt to taste, add crab meat, heat but do not boil. Serves 4 to 5.
To serve later, refrigerate, then reheat over low heat. Stir often, but do not boil.
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