Cream of Crab Soup | Adelphia Seafood, Pennsylvania
Melt butter in a 3-quart saucepan on medium heat.
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Spoon
Ingredients
- ½ pound Claw Crabmeat
- ½ pound Lump Crabmeat
- ¼ cup (½ stick) butter
- 1 cup onion (coarsely chopped)
- ⅓ cup flour
- 4 cups whole milk
- 1 tbsp Old Bay Seasoning
- ½ tsp parsley
- 3 tbsp dry sherry ((optional))
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