Recipe Corner



Crab Soup

½ cup salted butter
1 cup diced onion
2 lbs. jumbo lump crabmeat
1 qt. heavy whipping cream
1 qt. half and half
2 cups milk
2 tsp. Old Bay seasoning
¼ cup cornstarch
¼ cup water
2 tsp. salt

Melt butter in a soup pot and saute onions until tender. Add crabmeat and the next 4 ingredients. Cook over medium heat, stirring often, until thoroughly heated. In a small bowl, stir together the cornstarch and water; add 2 Tbsp. of the hot soup to it and stir. Add the cornstarch mixture and the salt to the soup and stir. Cook 5 to 7 minutes until thickened, stirring often.

With cooler weather coming soon I thought we needed a good soup recipe. This soup is pricey to make because of the cost of jumbo lump crabmeat, but it is so, so good. Don’t forget to make sure all the pieces of shell are picked out of the containers of jumbo lump crabmeat; there are always a few! I am going to have to make this soup soon because I have a nephew that has been begging me for it.

-Jenna Wood