Serves 4 to 6
5 tablespoons unsalted butter
½ cup finely chopped onion
½ cup finely chopped celery
½ pound cooked crabmeat (the church ladies use canned)
2 ½ cups whole milk, divided
2 cups heavy cream
2 cups half and half
½ teaspoon Worcestershire sauce or to taste
¼ teaspoon Old Bay seasoning
salt and pepper
1 ½ tablespoons cornstarch
¼ cup dry sherry
In a medium saucepan melt the butter over medium low heat. Add the onion and celery and cook, stirring, until the onion is softened, about 5 minutes. Stir in the crabmeat. Add 2 ¼ cups of the milk, cream and half and half. Increase the heat to medium high and heat until almost boiling. Stir in the Worcestershire, Old Bay and salt and pepper to taste. In a small bowl whisk together the cornstarch and the remaining ¼ cup milk. Add the mixture to the soup, whisking. Bring just to simmer and cook 1 minute.
To serve: ladle the soup into bowls and top of each portion with a bit of sherry.
For this recipe, when do you add the crab meat? It doesn’t say in the posted recipe! Thanks.
Oops, I have now fixed that Chuck, thanks for the heads up. You stir in the crabmeat right after you have softened the onion and celery.
when do you add the crab in the charleston grace church tea room recipe
Bea,
Good catch! the crab gets stirred in right after the onion and celery have been cooked and before the milk is added.