Cream of Crab and Asparagus Soup

Cream of Crab and Asparagus Soup

Ingredients:

1 stick butter

2 tablespoons chopped onion

1 cup all-purpose flour

4 cups milk

2 teaspoons parsley flakes

1/4  teaspoon salt

1/8  teaspoon nutmeg

1 pound lump crab meat

2 teaspoons chicken bouillon powder

1/4  teaspoon white pepper

1/2  to 1 teaspoon Old Bay seasoning

1/2 pound asparagus, fresh or frozen, thawed

Directions: 

In saucepan, melt butter over medium low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk in milk slowly.

Add remaining ingredients except crab meat and asparagus and cook until mixture thickens. If the mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is tender, about 10 to 15 minutes. Season to taste. Serve immediately.

Makes about 8 cups.

Chesapeake Bay Crab Melt Sandwiches

Chesapeake Bay Crab Melt Sandwiches

Ingredients: 

1 lb. fresh lump crab meat, picked over

2 Tbsp. fresh lime juice, or to taste

1/2 c. mayonnaise

2 tsp. coarse-grained mustard

4 one-inch-thick slices Italian bread, with crust removed

4 tsp. freshly grated Parmesan

unsalted butter, softened, if desired

Directions: 

Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth.

Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.

Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich.

Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.