Wednesday, October 30, 2013
I know this is a little decadent, but I know my East coast Sparkers will enjoy. I myself will look at some substitutes for sure. But only with the milk, the rest if organic is okey dokey. Will have to look at what the cornstarch is, not sure if it's an ok item, mainly because of the fact it's a white food, and definitely processed will check. I have always loved a good seafood chowder at a restaurant on the beach, or at a wharf. OH YUM!!! Just have to be careful at how much is consumed. Remember calories!!! One cup shouldn't hurt! lol
OMG WINTER IS COMING SOON!!!
Award Winning Maryland Cream of Crab Soup - never out of season!!!
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.
This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.