Crab Soup

From: Smasher

On Nov 24, 2007

BIG HIT!! I doubled the recipe and took it to a soup dinner at church! I'm not kidding when I tell you that of the 20 soups presented, the crab soup was gone within 10 minutes! In fact, I almost didn't get any for myself!! I received SO many compliments! As far as how I made it, I used extra butter and a lot more paprika for color more than anything else. I also used a lot more Worcestershire sauce and a TB Old Bay. I forgot to add the sherry, but no one was the wiser!! I can't wait to make it again - for my own family! Also, use better crab meat. I didn't and spent a lot of time picking through it and still found some in my soup! Thanks for sharing this gem of a recipe!

From: #1 Baker

On Mar 30, 2007

From: *Parsley*

On Mar 9, 2006

Mmmmmm! Great crab soup. My soup also never really thickened up and I did use heavy whipping cream; but that can easily be fixed by using more flour next time and it tasted great anyway. I sauteed my onion in the butter before I continued on. Fresh corn is not in season right now, so I used about 2 cups of frozen thawed corn. I also used a full pound of crabmeat and added some tarragon. I will make this again. Thanx for posting.

From: Dreamgoddess

On Feb 1, 2006

I used canned crab meat in this recipe also. My soup never did thicken up, but it's probably because the store was out of heavy whipping cream and I had to sub plain whipping cream. My husband, son and I enjoyed this, but it wasn't such a huge hit with the younger children. My son and I added in some hot sauce for a bit of a kick.