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Karie's Crab Soup


  • One medium onion, chopped
  • 2 TBS. salted butter. DO NOT USE MARGARINE.
  • 1 TBS white flour
  • 16 ounces chicken broth/stock (If you prefer fish stock or veg. Stock then substitute 8 ounces for the other)
  • 2 cups milk. Don't use skim milk, it doesn't thicken well.
  • backfin/fancy/lump crabmeat (backfin and lump work best)
  • 4 dashes each old bay seasoning, celery salt
  • 3 dashes salt
  • pepper to taste
  • 2 TBS. sherry/white wine
  • chopped chives
  • 1 minced garlic clove


  • Slowly melt butter in soup pan on med heat. High heat will burn/brown butter. Results are not good.
  • When butter has completely melted add flour and stir into paste.
  • Slowly add stock 4 ounces at a time. With each ounce added cook until thickened.
  • Wisk every few minutes while cooking.
  • Turn heat up to med/high heat
  • When soup hits a hard boil turn heat back down and keep at a slow simmer
  • Add 2 tablespoons sherry/wine
  • Add minced garlic
  • Add 3 dashed salt
  • Add 4 dashes of each seasoning but pepper
  • Begin adding milk cup at a time - reserve cup.
  • Slowly simmer until thickened each time before adding last cup of milk
  • Before adding last cup milk add all chopped onion. (You don't want to put them in sooner or you'll lose the fresh flavor and the onions will be too soft)
  • Add last of the milk stir until thickened to desired consistency
  • Strain crab meat completely
  • Remove soup from heat and add crab meat and chives
  • Let sit for 5-10 minutes, serve and enjoy!

    Recipe of Karie-Lynn Goryl

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