Vintage Cheese And Crabmeat Soup Recipe -
Vintage Cheese And Crabmeat Soup Recipe

Vintage Cheese And Crabmeat Soup

Recipe by  

"This recipe is from 1942 and it is a real classic!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)
  2. Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2005

This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the whole time, because most of my other recipes using a roux call for that before adding the milk. I also substituted a full one-pound can of refrigerated claw crabmeat, because it's what I had on hand. Thanks for the recipe!

Most Helpful Critical Review
Jan 22, 2003

I was very disappointed in this recipe. I followed it to the letter but the cheese separated and the consistancy was all wrong. I had to add more hot sauce just to get a flavor out of this. Probably wont make this one again.


16 Ratings

Dec 06, 2006

This was a good starting point but I felt it needed more so I added some soy sauce, a small can of corn, onion powder, old bay and seasoned salt (took some ideas from other recipes on this site). And it turned out really good. I also increased the roux because we like our soup more like chowder.

Feb 03, 2004

Really good and quick! I added a can of tiny shrimp. Impressive soup!

Feb 03, 2004

This soup was very good. Next time I would add fresh crab instead of the canned crabmeat. I also added 1 cup of elbow pasta, just to make it a little chunky. It was great. Celia

Nov 22, 2010

This was good, but I though it was missing something. I even added a little touch of Old Bay seasoning.

Oct 21, 2008

WOW!!! This was delicious. Very rich and indulgent. I halved the recipie because husband will not eat it, but I loved it.

Jul 13, 2003

This is the tastiest easiest cheese soup I've found.we love it! When my husband is planning to eat it I substitute cooked bacon instead, he doesn't like clams.


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 806 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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