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Categories:
milk cream jumbo lump crab meat fresh parsley Bay seasoning butter salt pepper cornstarch water sherry
Viewed: 51 - Published at: 7 years agoIngredients
- 1 pint whole milk
- 1 quart half-and-half
- 2 pints heavy whipping cream
- 1 lb jumbo lump crab meat (only from Maryland will do!)
- 1 tablespoon fresh parsley, chopped
- 3 teaspoons Old Bay Seasoning
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- cornstarch
- water
- dry sherry, to taste
Method
- 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!
