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She Crab Soup


1/4 lb. butter
1/2 cup flour
1 lb. crab meat
1 pint. milk
1 cup chicken broth
1/2 cup finely chopped celery
1/2 cup finely chopped carrots and onions
1 pint. half and half
1 tablespoon Old Bay seasoning
1/3 cup dry sherry

Combine butter and flour, cooking over low heat for 3 to 4 minutes. Sauté celery, carrot and onions. Heat milk and chicken broth together. Add butter, flour, seasoning, vegetables and crab meat. Simmer over low heat for about 30 minutes. Then add sherry and half and half. Simmer for another five minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.