Cream of Crab Soup
1 quart half and half
1 pint milk
2 pints heavy whipping cream
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons Old Bay seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
Directions:
Bring the milk, half and half, and heavy whipping cream to a boil.
Add the crab meat, fresh parsley, Old Bay seasoning, butter, salt, and pepper. If you like spice, you may choose to taste the soup at this point to see if you need to add more Old Bay seasoning.
When the Cream of Crab Soup starts to boil, make a paste of cornstarch and water and gradually add the cornstarch mixture to the soup until it is your desired level of thickness.
Serve in a bowl, or even better, a bread bowl and sprinkle a pinch of old bay on top of the soup and add a sprig of fresh parsley to garnish.
