Rating: 4 stars
1 Ratings
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This easy soup is packed with crabmeat and it will keep you warm on cold evenings.

Grace Episcopal Church, Charleston, South Carolina
Recipe by Southern Living April 2005

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Makes 15 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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