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She-Crab Soup

Prep time 20 mins
Cook time 30 mins
Yield Makes 15 cups
This easy soup is packed with crabmeat and it will keep you warm on cold evenings.

Ingredients

  • 1/2 cup butter
  • 2 celery ribs, chopped
  • 1 medium onion, diced (1 cup)
  • 2 pounds fresh crabmeat, drained and picked
  • 1 quart whipping cream
  • 1 quart half-and-half
  • 2 cups milk
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 2 teaspoons salt
  • Dry sherry (optional)

How to Make It

  1. Melt butter in a Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender. Add crabmeat and next 4 ingredients; cook over medium heat, stirring often, until thoroughly heated.

  2. Stir together cornstarch and 1/4 cup water; stir in 2 tablespoons hot soup. Stir cornstarch mixture and salt into soup; cook 5 to 7 minutes until thickened, stirring often. Top each serving with 1 teaspoon sherry, if desired.