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Chef Inspired Eastern Shore Cream of Crab-[FRESH]


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Chef Inspired Cream of Crab Soup

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What makes Cream of Crab a Favorite Choice?

Crab fans have no problem picking all the impressive jumbo, flaky lump, and robust claw from the steamed and spicy blue crab. Unbelievably, but sometimes true, a few crabs get left over for the fridge. This unusual occurrence gave home chefs a beautiful option. Whisk up a delightful soup with all the bay’s key players for a dinner starter or costar with the entrée. With this in mind, you scroll through the possibilities, and notice you can save time by ordering online, a fresh batch of a crab soup. However, you become fixated on a cream of crab recipe. Here’s a sample…

Choosing your ingredients requires a traditional flare. Forget diets and live a little. Load up the counter with ¼ cup unsalted butter, 1 medium yellow onion, 1 cup wheat flour, 4 cups of whole milk, 1 tsp. Old Bay, ½ tsp. parsley flakes, 1 pound Maryland Blue Crab Express Lump Crab Meat, and 3 tbsp. cooking sherry. Yes, time-honored ingredients. Go for it!

Let’s cook. 1) Melt butter at medium heat in a 3-quart saucepan. Finely chop the onions and introduce them to the sautéing butter. Continually stir until combined and melted.

2) Add the wheat flour slowly and continue stirring. Pinch in the Old Bay and parsley. Get a whisker and fluff up the ingredients.

3) Splash the ingredients with the whole milk. Not all at once, but slowly. Bring the soup to a boil.

4) Finally, fold in the lump meat, but carefully as to not break apart impressive chunks. Reduce the heat and let simmer as you add the sherry. Turn the heat to low and occasionally stir to make sure it’s not burning on the bottom.

5) Now the best part: ladle a healthy bowl for your guest and sprinkle the soup with Old Bay, not the guest! Fans love cream of crab for it’s rich flavor and buttery crab meat. Bon Appetit!

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