Cream Of Crap Soup Extraordinary Recipes

MARYLAND'S GRAND PRIZE CREAM OF CRAB SOUP RECIPE

Steps:

• Bring milk, half & half, and heavy whipping cream to a boil.
• When it starts to boil, make a paste (or slurry) in a separate bowl with the cornstarch and cold water. Be sure to whisk well until the paste is fully blended.
• Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.
• If the soup seems too thin, make more paste with 1 T. corn starch & 1 T. cold water. Mix into the soup and heat through again, mixing constantly.
• Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.
• Then add your crab meat.
• Adding crab meat after the cornstarch paste is so that you don't break up the delicate chunks of crab while whisking the cornstarch.
• Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.
• Add extra crab meat & Old Bay Seasoning based on your preferences.
• Remove from heat.
• Soup is ready to serve.

CREAM OF CRAP SOUP EXTRAORDINARY

Steps:

• Combine soups, milk, cream, salt and pepper;heat to simmering over low heat, stirring occasionally.
• Stir in avocado, olives, and pimiento; heat through.

FRANK'S CREAM OF CRAB SOUP

Steps:

• In soup pot, melt the butter over medium heat.
• Add onion, saute for 2-3 minutes.
• Add potatoes, old bay, and mustard.
• Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.
• Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.
• Slowly pour in half and half and milk, stirring constantly.
• Cook over med-low heat, stirring often until thickened.
• Add the crabmeat, simmer about 15-20 minutes.
• When ready to serve, stir in sherry and parsley.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!