Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we’ve got you covered with more recommended in-sea...
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5m
PREP TIME
30m
COOK TIME
287
CALORIES
8
INGREDIENTS
Ingredients
Instructions
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Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we’ve got you covered with more recommended in-sea...
Read More
Read Less
5m
PREP TIME
30m
COOK TIME
287
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 1/4 cup (1/2 stick) butter
- 1 medium onion, coarsely chopped (about 1 cup)
- 1/3 cup flour
- 5 teaspoons OLD BAY® Classic Seafood Seasoning
- 1/2 teaspoon McCormick® Parsley Flakes
-
4
cup
milk
![substitution]( "substitution")
Substitutions available
- half-and-half
- 1 pound lump crabmeat
- 3 tablespoons dry sherry or cooking sherry (optional)
INSTRUCTIONS
- 1 Melt butter in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened.
- 2 Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.
- 3 Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.
- 4 Stir in sherry if using, cooking for an additional 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.
NUTRITION INFORMATION
(per Serving)
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