Cream of Crab Soup

Cream of Crab Soup

Ingredients:

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.

Creamy Crab Dip

 Creamy Crab Dip

This is an excellent dip for the holiday season ahead!

Ingredients:

1 package (8 ounces) cream cheese, softened

1 cup mayonnaise

2 teaspoons Old Bay seasoning

1/2 teaspoon Ground Mustard

1 pound lump crabmeat

1/4 cup cheddar cheese, shredded

crackers or sliced French bread

Directions:

Preheat oven to 350° F. In a medium bowl, mix cream cheese, mayo, OLD BAY and ground mustard until well blended. Add crabmeat and toss gently.

Spread in a 9-inch pie plate. Sprinkle with cheddar cheese and additional OLD BAY.

Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.