Gilley's Cream of Crab Soup
Ingredients
- 3 qt. half and half
- 1 qt. heavy cream
- 2 oz. old bay seasoning
- 1 tsp. cracked pepper
- 2 oz. cooking sherry
- 4 oz. crab base
- 2 lbs. jumbo lump crab meat
- 8 oz. butter
- 8 oz. flour
Directions
In a large soup pot, cook half and half, heavy cream, old bay, cracked pepper, sherry, and crab base at medium heat. In a medium sauce pan, melt butter and add flour to make a roux. Stir in mixture to soup. Cook and stir constantly until thickened. Remove from heat and add crabmeat. Add more sherry on top if desired.
