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Soups

Cream of Crab

CREAM OF CRAB SOUP (Erma "Mamma" Demory)

1 lb fresh backfin crabmeat 1/4 cup or 1/2 stick butter 1/3 cup flour 1 cup chicken broth 1/4 tsp pepper 5 cups milk 1 tbs Old Bay Seasoning salt to taste

Remove cartilage from crabmeat. Melt butter in 3 quart saucepan. Blend flour and stir till smooth. Slowly stir in chicken broth and pepper, and simmer 2 minutes. Add milk and cook slowly, stirring constantly until thickened. DO NOT BOIL. Add crabmeat to mixture. Stir and serve. Makes about 10 cups. A pinch of red pepper can be added.