An easy recipe for the most unforgettable creamy crab soup on the East coast.
INGREDIENTS (for 8 servings):
- 3 tablespoons butter
- 3/4 cup minced onion
- 3 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds crabmeat, flaked
- 3 1/2 cups milk
- 2/3 cup heavy cream
In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.