posted by SHARON 08-16-98 5:21 PM
Cape Anne Cream of Crab Soup
3 cups diced potatoes
1/3 cup butter
1/3 cup diced onions
1/3 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
2 tablespoons flour
1 cup chicken broth made from a bouillon cube
1 tablespoon Worstershire sauce
1 quart of milk
1 lb. Maryland lump or backfin crabmeat, cleaned
parsley, garnish
Peel and dice potatoes and then boil them in water for about 20 minutes.
While the potatoes are cooking, melt the
butter in a medium saucepan; add the onions, celery and remaining spices and cook until the onions
and celery are soft.
Stir in flour.
Add the cup of chicken bullion and Worstershire sauce to the quart of milk and then gradually pour this mixture into the saucepan stirring constantly. Continue to stir until the mixture thickens and then add the crabmeat and potatoes.
Do not let this mixture reach a boil.