Features - Food Recipes

Maryland Cream of Crab Soup

1 tablespoon flour
2 tablespoons butter
2 quarts milk
1 pint crab meat
1/2 onion sliced
1/2 pint heavy cream
chopped parsley, celery, salt, pepper
Melt butter in top of double boiler, add flour and blend. Gradually add the milk and onion, parsley and celery, and season to taste.

Cook slowly until the soup thickens a little, then add the crab meat. Serve in individual dishes with a spoonful of whipped cream on top.