Cream of Crab Soup

Name: Cream of Crab Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 454 grams fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed; 1 teaspoons curry powder; 118 milliliters all-purpose flour; 2 Tbsps minced fresh parsley; 946 milliliters milk; 8 servings Additional milk and parsley, optional; 1 teaspoon salt; 1 Tbsp seafood seasoning

You can never have too many main course recipes, so give Cream of Crab Soup a try. This pescatarian recipe serves 8. One serving contains 403 calories, 23g of protein, and 24g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up milk, salt, parsley, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).

Ingredients you will need

Seafood Seasoning

Curry Powder

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Remove cartilage from crab if necessary.

Ingredients you will need

Crab

Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

Ingredients you will need

Parsley

Crab

Milk

Soup

Equipment

Sauce Pan

Ingredients

Servings:

118milliliters

butter 454grams

fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed 1teaspoons

curry powder 118milliliters

all-purpose flour 2Tbsps

minced fresh parsley 946milliliters

milk 8servings

Additional milk and parsley, optional 1teaspoon

salt 1Tbsp

seafood seasoning

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Buddha Kat Winery Chardonnay. Reviewers quite like it with a 4 out of 5 star rating and a price of about 25 dollars per bottle.

Buddha Kat Winery Chardonnay

We barrel ferment our Chardonnay and age it in a mix of Oak and Stainless. Giving this light bodied wine modest oak character, a delicate floral aroma, and a warming finish.