Cream of Crab Soup

16oz All Natural Lump or Backfin crabmeat
1/3 cup flour
1/4 cup butter
1 cup chicken broth
1/4 tsp white pepper
5 cups milk
dry sherry
Drain and flake crabmeat. Remove any shell pieces. In a large pan, melt butter over low heat. Blend in flour using a spatula or wooden spoon, stir until smooth. Slowly stir in chicken broth and pepper. Simmer over low heat for several minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Fold in crabmeat and stir gently. Add salt and sherry to taste. Remove from heat and serve immediately.

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