Crab & Cheddar Soup Recipe #375980
This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup.
by Dan-Amer #1
20 min | 10 min prep
SERVES 4 -6
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 4 cups milk
- 1/2 lb sharp cheddar cheese, grated
- 1 dash Tabasco sauce
- 1 teaspoon Dijon mustard
- 2 cups crabmeat, shell & cartilage removed
- chopped chives, for decoration
- Old Bay Seasoning
- In a saucepan melt the butter and blend in the salt, pepper, & flour. Gradually add the milk, stirring constantly until thickened. Add the cheese, stirring over low heat until the cheese has melted. Add the crabmeat and heat very slowly. Garnish with the chives and the Old Bay seasoning to taste.
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5 stars