Crab Soup

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

A delicious soup from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.


1 1/2 tablespoons Butter
1 1/2 tablespoons Flour
1 teaspoon dry mustard; (Coleman's recommended)
1/4 teaspoon Pepper
2 teaspoons Salt
1 tablespoon Worcestershire Sauce
3 cups milk; hot
1 cup crabmeat
1 tablespoon sherry wine
Tabasco; sauce
worcestershire; sauce

Original recipe makes 4



Melt butter; add dry ingredients and Worcestershire sauce.

Cook together for ten minutes, stirring constantly until a smooth sauce sauce results.

Pour hot milk over crab meat; add to seasoned sauce gradually, stirring constantly.

Just before serving, add sherry.

Add Worcestershire and Tabasco to taste.

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[I posted this recipe.]
dawnrw 7y ago

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