Dorseys Cream Of Crab Soup Food

DORSEY'S CREAM OF CRAB SOUP

Steps:

• In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
• Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
• Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

FRANK'S CREAM OF CRAB SOUP

Steps:

• In soup pot, melt the butter over medium heat.
• Add onion, saute for 2-3 minutes.
• Add potatoes, old bay, and mustard.
• Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.
• Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.
• Slowly pour in half and half and milk, stirring constantly.
• Cook over med-low heat, stirring often until thickened.
• Add the crabmeat, simmer about 15-20 minutes.
• When ready to serve, stir in sherry and parsley.

" SHE CRAB" CREAM OF CRAB SOUP

Steps:

• Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
• Simmer until heated through.
• Enjoy.

CREAM OF CRAB SOUP FROM THE SHORE

Steps:

• Bring milk almost to a boil and add the rest of the ingredients except flour and water.
• Make a paste of the flour, using just enough water added to it to get a paste texture and blend paste into the soup.
• Bring this mixture to almost a boil and repeat the paste blend made now from the last 3 tablespoons flour and blend in again.
• Stir to blend and serve.

MARYLAND CREAM OF CRAB SOUP

Steps:

• In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
• Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
• Add the crabmeat and let simmer for about 15 minutes.
• Do not allow the soup to boil.
• Serve garnished with a dash of Old Bay and parsley flakes.

DORSEY'S CREAM OF CRAB SOUP

Steps:

• In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
• Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
• Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.