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Cream of Crab Soup - Crab and Cheddar Soup
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Just a little richer (if that's possible) than a straight Cream of Crab.

Of Tide and Thyme - Junior League of Annapolis, MD


  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) flour
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) white pepper
  • 4 cups (950 ml) milk
  • 1/2 lb (.2 kg). grated cheddar cheese (use white cheddar to keep white color)
  • dash Tabasco or 1 tsp (5 ml) prepared brown mustard
  • 2 cups (475 ml) crab meat, shell and cartiage removed
  • chopped chives
  • Old Bay Seasoning
  • In saucepan melt butter and blend in salt, pepper, and flour.
  • Gradually add milk, stirring constantly, until thickened.
  • Add cheese, stirring over low heat until cheese melts.
  • Add crabmeat and heat very slowly.
  • Garnish with chives and Old Bay.

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