Cream of Crab Soup

1 stick of butter or margarine

½ c. flour

1 ½ c. chicken broth or 2 bouillon cubes dissolved in 1½ c. water

¼ tsp. Pepper

1 quart Half & Half

1 c. 2% or whole milk

1 pound crabmeat (Phillip’s Claw Meat works well)

1Tbsp. parsley

1 to 2 Tbsp. Old Bay


Melt butter or margarine and blend in flour.  Stir until smooth.  Slowly stir in chicken broth.  Add pepper and Old Bay and stir and simmer for 2 minutes.  Add Half & Half and milk slowly.  Slowly cook and stir until thickened (about 15 minutes – stir constantly).  Add parsley & crabmeat.  Heat & serve.

Go back