Crab Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Cream of Broccoli-Crab Soup

Recipe from: Dave Burgess
Servings: 4 to 6

2 heads broccoli, chopped
1 onion, chopped
2 cans crab meat, drained, or ½ pound fresh cleaned
3 tablespoon butter
3 tablespoon all-purpose flour
2 cups low-fat milk (I use evaporated)
2 cups half-n-half cream
2 tablespoon chicken bouillon granules
¼ teaspoon salt, more if needed
⅛ teaspoon fresh ground pepper
pinch of cayenne pepper
pinch of thyme

Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor. In a large saucepan over medium-high heat, sauté onion in butter, until tender. Add flour, cook and stir to make a roux. Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.