I LOVE cream of crab soup, almost as much as I love crab dip. When we bought our pound of crab meat I split it and made a half recipe of this soup and the crab dip.
Rich and creamy and so so easy this soup has been a favorite of my family’s starting with my grandmother. I have made it for my in laws who loved it just as much as we do; one year it was requested I make it for Thanksgiving!
1/4 lb margarine or butter
2/3 cup flour
5 cups milk
1 can chicken broth condensed
1 can cream of potato condensed
1 lb crab (same thing as above)
1 tsp parsley
2 tsp old bay (again I like more but that’s a good start)
1 tsp garlic salt
3 tbsp corn starch
Melt butter add flour cook 1 min, add milk and chicken broth bring toa boil, simmer 2 minutes, add cream of potato simmer 2 minutes, add the rest of the ingredients cook on low 10 minutes. I add eachingredient with a whisk so I don’t get lumps.