This is an easy crab soup made with good quality crabmeat, milk, and evaporated milk or cream. A small amount of nutmeg and some dry sherry add complementary flavor to the soup.
Serve this soup with oyster crackers or saltines.
- 2 cups crabmeat, flaked and picked
- 2 cups milk
- 2 cups half-and-half or evaporated milk
- 3 tablespoons butter
- 2 strips of lemon peel
- 1/4 teaspoon ground nutmeg, or to taste
- salt and pepper
- 2 tablespoons dry sherry
- 3 tablespoons cornstarch mixed with 4 tablespoons cold water
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in the sherry.
Add the cornstarch mixture, turn to high, and cook for another 10 to 15 minutes, or until slightly thickened.
Makes about 6 to 8 servings. As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
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|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|