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Maryland Cream of Crab Soup - Carrol's Creek

Make Maryland Cream of Crab Soup - Carrol's Creek at home with Butter, Sm Onion, Whole, Lg Bay Leaf, and All Purpose Flour. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1
• 2
• 1
• 1 tsp
• 2 cup
• 1 cup
• 1/8 tsp
• 1/8 tsp
• 1/2 lb
• 8 oz
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes.

2. 2

   Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.

3. 3

   Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.

4. 4

   Simmer until slightly thickened, anout 15 minutes.

5. 5

   Strain soup into bowl, pressing on solids to release liquid.

6. 6

   Return liquid to same saucepan.

7. 7

   Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil).

8. 8

   Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made 1 day ahead.

9. 9

   Chill.

10. 10

    Rewarm over low heat.)

11. 11

    Ladle soup into bowls; garnish with chives.

12. 12

    Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept 1997.