Creamy Crab Soup
If you live in or around the Mid-Atlantic, or have visited us here, you know we love our blue-claw crabs! This is a quick, easy and delicious recipe from my Mama.
- 2lbs of backfin or special crab meat
- 1 stick of butter
- 2 cups of dry white wine (one cup goes in the soup and one cup is for the chef to enjoy while cooking)
- 1 quart half and half
- 1 can chicken broth
- 1 can of Campbell’s Cream of Celery Soup
- 1 can of Campbell’s Cream of Mushroom Soup
- 1/2 a quart of milk
- 1 medium (white) onion
- 4-5 stalks of celery
- Salt & Pepper to taste
Finely chop onion and celery (I put mine in a food processor). Next, in a pan simmer butter, onion and celery until onion & celery are soft (med-low heat). In a large soup pot, mix cream of celery soup, cream of mushroom soup, wine and chicken broth and bring to a slow simmer. When well blended, simmer the mixture. Add salt and pepper to taste (I usually do 1/4 tsp of pepper and 1/2-1tsp of salt). Add 2 tablespoons of parsley, crab meat, cooked onion & celery. Slowly add milk and half & half. Simmer over low heat for 20 minutes. Do not boil.