Time for a big pot of cream of crab soup.
( which is great any time of the year)
This is not a cheap or economical soup due to the crab meat ... But entirely worth it in the end. I like to make a big pot that can be enjoyed over and over by the whole family. Or frozen for future enjoyment. Reduce quantities to fit your needs.
Combine the whole milk, half & half, and chicken broth and heat in the big pot. Medium to high heat stirring frequently. When hot, add butter and seafood / fish bouillon to the mix. Bring to a soft rolling boil... add corn starch (or flour) to thicken... stirring constantly.
Turn off heat add crab meat (jumbo lump preferred) stir slowly as to not break up crab meat too much. Add seasonings, salt, white pepper, and Old Bay to taste. Note... best to keep seasonings light when cooking... additional seasonings can he added to taste later.
Ps... You can take some of the soup into another pot, still hot, continue to heat, and add more thickening which will later be combined with melted cheese on top to create a delicious crab dip.
Add fresh french bread, buttered and seasoned to complete the dishes. Enjoy.
Add fresh french bread, buttered and seasoned to complete the dishes. Enjoy.
