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This rich and delicately seasoned soup is impressive with its delectable morsels of crabmeat.
1/4 cup (1/2 stick) butter
1 medium onion, coarsely chopped (1 cup)
1/3 cup flour
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Parsley Flakes
4 cups milk
1 pound lump crabmeat
3 tablespoons dry sherry
Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring to boil, stirring occasionally.
Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Stir in sherry. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.
(Amount per serving)
Very similar to a recipe I had for crab soup. There's a little more Old Bay in this one, which is a great idea. Fantastic with sour dough bread.
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