“Silky and sweetly delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 tablespoon flour
  • 2 quarts milk
  • 1 tablespoon parsley, minced
  • 12 onion, sliced
  • 12 cup celery, minced
  • 1 12 teaspoons salt
  • 18 teaspoon pepper
  • 2 cups crabmeat, cooked and flaked
  • 12 cup cream

Directions

  1. Whip cream.
  2. Cook onion and celery in one tablespoon of butter until tender but not browned.
  3. Melt remaining butter in top of double boiler; add flour and blend.
  4. Add milk gradually, stirring constantly.
  5. Add cooked vegetables and parsley; season to taste.
  6. Cook slowly until soup thickens a little; add crab meat.
  7. Serve in individual dishes with a dollop of whipped cream on top.

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