1/2 cup butter or margarine
1/2 cup flour
1 1/2 cups chicken broth (dissolve 2 boullion cubes in 1 1/2 cups hot water)
1 quart half & half
1 pound crab meat
Heat water. Melt butter on low. Stir in flour and mix until smooth. Turn up heat to med hi. Stir in chicken broth. Slowly stir in half & half. Add parsley and Old Bay. Add crab - turn heat off and keep stirring. Bottom may stick.
Hint: pour half & half in thirds or fourths - let thicken after adding each time.
Next time I'll try more flour, to thicken the soup. Also need to make notes about seasoning. This time I used mostly Old Bay, and some JO, but it was too salty from the small amount of JO.
ReplyDelete