"This recipe is from 1942 and it is a real classic!" — MARBALET
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ground black pepper
shredded Cheddar cheese
hot pepper sauce
1 (6 ounce) can
crab meat, drained
chopped fresh chives
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!
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.
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.
Really good and quick! I added a can of tiny shrimp. Impressive soup!
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
This was good, but I though it was missing something. I even added a little touch of Old Bay seasoning.
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.
WOW!!! This was delicious. Very rich and indulgent. I halved the recipie because husband will not eat it, but I loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Vintage Cheese And Crabmeat Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
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