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Dorsey's Cream of Crab Soup

SUBMITTED BY: Dorsey43      PHOTO BY: HollyG

"A Chesapeake Bay favorite in my family for years. It's rich, creamy and packet with flavor."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter
  • 1 onion, chopped
  • 3 celery, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 1 (10.5 ounce) can condensed chicken broth
  • 4 tablespoons chicken soup base
  • 1 tablespoon chopped fresh parsley
  • 1 potato, peeled and diced
  • 1 quart half-and-half cream
  • 1 tablespoon soy sauce
  • 1 pound crabmeat
  • 1 teaspoon Old Bay Seasoning TM
  • salt and pepper to taste

DIRECTIONS

  1. In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
  2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
  3. Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by CREMEDELACREME
The recipe calls for far too much water. Award winning crab soup has a velvety texture. This soup is running, and had very little texture. The taste is passable, but with other recipes not half as running, I wold avoid this one. Texture is very important in crab soup and this recipe has almost none. If you decide to make it, the actual cooking time will be 2-3 times longer than the recipe calls for while you are trying to reduce all that water. Then things get overcooked, pot boils over, etc. This is one to avoid.

14 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by Joyce
Sounds good. It takes a while to gather all the seafood and other ingredients.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by THEKOVACHS
I must have done something wrong because when I added the flour into the sauteed onions, there was no liquid left. I continued making it, but later, I added a lot of cornstarch and water to thicken up the soup. It turned into a thick chowder that was really very good. It took constant stirring while I was adding the thickeners, so that took a lot of time. Since I don't know what "chicken base" is, I added 3-4 cubes of chicken bouillion. I figured it was close enough. It really turned out tasty. It was my very first "seafood" dish and my family and friends gave it a "10"!!

3 users found this review helpful


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Recipe Submitter:

Dorsey43
Photo by Dorsey43
Cooking Level: Expert
Home Town: Beaufort, North Carolina, USA
Living In: Salisbury, Maryland, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 383

  • Total Fat: 27.1g
  • Cholesterol: 128mg
  • Sodium: 1937mg
  • Total Carbs: 16.1g
  •     Dietary Fiber: 1.5g
  • Protein: 19.4g

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