# Cream of Crab Soup

> Rich and creamy crab soup that's simple to make and absolutely delicious. Perfect for a special lunch or dinner starter.

**Prep time:** 5 minutes
**Cook time:** 10 minutes
**Total time:** 15 minutes
**Servings:** 10 cups
**Storage:** Refrigerates 2-3 days

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## Ingredients

- 1 lb backfin crabmeat
- 1/4 cup (1/2 stick) butter
- 1/3 cup flour
- 1 cup chicken broth
- 1/4 tsp pepper
- 5 cups milk
- salt to taste

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## Shopping List

### 🦀 Seafood
- [ ] 1 lb backfin crabmeat

### 🥛 Dairy
- [ ] 1/4 cup (1/2 stick) butter
- [ ] 5 cups milk

### 🥫 Pantry
- [ ] 1/3 cup all-purpose flour
- [ ] 1 cup chicken broth

### 🧂 Spices
- [ ] 1/4 tsp pepper
- [ ] Salt to taste

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## Instructions

1. **Remove cartilage.** Remove cartilage from crabmeat.

2. **Make roux.** Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes.

3. **Add milk.** Add milk and cook slowly, stirring constantly until thickened. Do not boil.

4. **Add crabmeat and season.** Add crabmeat to milk mixture and salt to taste. Remove from heat and serve.

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## Notes

- **Do not boil:** It's important not to let the soup boil after adding the milk, as this can cause it to curdle.
- **Crabmeat quality:** Use fresh, high-quality backfin crabmeat for the best flavor.
- **Makes about 10 cups:** This recipe yields a generous amount, perfect for entertaining.

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## Serving Ideas

- Serve in bread bowls for an impressive presentation
- Garnish with fresh chives or parsley
- Pair with oyster crackers or crusty bread
- Serve as an elegant first course for dinner parties