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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.
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.
JAMES | September 17, 2014 |