Servings: Approximately 4 bowls.
Estimated cost: $20-$25, depending on location.
The following are items you will need to prepare the cream of crab soup:
- 4 tablespoons of butter (can be salted or unsalted)
- 2 tablespoons of white flour
- 2 teaspoons of Old Bay seasoning
- 1 teaspoon of fresh, thinly chopped onion or minced onion
- 2 tablespoons of freshly squeezed lemon juice
- 1.5 teaspoons of salt
- 1/8 of a teaspoon of pepper
- 6 ounces of crabmeat, can be lump or backfin (make sure cartilage is removed)*
- 16 fluid ounces of cream (can be light, heavy, or half n half)
- Parsley (optional)
Before allowing anyone to handle or taste the soup created by following these instructions, please warn about the presence of seafood, specifically crab meat, in the recipe. Seafood allergies can be extremely serious, even fatal, and anyone who comes near the ingredients needs to be aware of the presence of seafood.
Additional allergies to be considered are gluten allergy and lactose allergy because of the white flour and cream. These ingredients can be substituted with allergy-safe alternatives, but please note that it may alter the taste and consistency of the original recipe.
Materials needed to cook cream of crab soup:
- Pot (medium size)
- Cutting board
- Wooden spoon
- Kitchen knife
- Fruit squeezer
- Measuring cups (tablespoon, teaspoon, 2-cup)
Following these instructions will require the use of a stove. Heating the soup should be done with caution. Participants should be warned to take caution when handling the stove burner as well as the pot the soup is cooked in, which will also get very hot. It is imperative to remember to turn off the burner on the stove after the soup is heated. When left on, burners can pose serious risk for burns and even fires getting started. Handle the burner, pot, and soup with caution when following these instructions.
Nutritional Information (per serving)
Fat: 34 grams
Carbs: 6 grams
Protein: 11.2 grams
Sodium: 1,488 mg
*Please note that this recipe is not low fat or low sodium.
Step 1: Heat Stove and Sauce Pan to Medium Heat
Step 2: Melt the Butter in the Saucepan
In the saucepan, over medium heat, melt the butter (4 tablespoons).
Do not let boil!
Step 3: Chop Up Onions and Slice Lemon
Add Old Bay seasoning (2 teaspoons), minced onion (1 teaspoon), and lemon juice (2 tablespoons). Stir thoroughly.
Do not let boil!
Step 4: Add the Salt and Pepper
Continue stirring. Reduce heat. Let simmer while preparing flour (2 tablespoons) and cream (16 fluid ounces).
Step 5: Add the Flour and Cream
Add the flour, stirring constantly. Gradually, add the cream, continuing to stir.
Step 6: Add the Crab Meat
Slightly chop up the crab meat (6 ounces) into desired sizes and add to simmering soup. Stir to combine.
*May want to sift through crab meat for shells.
Step 7: Do Not Let Boil!
Do not let the contents boil - pay close attention to heat. Cook for 15 minutes. Let the soup cool for a few minutes before serving.
Step 8: Serve!
Should make 4 good sized servings. Consider adding a parsley garnish. Add crackers for an extra crunch.