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Potato and Crab Meat Soup

Julia Ann
Potato and Crab Meat Soup makes a good beginning for a holiday dinner or for a light, late night supper to celebrate the holiday eve.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soups
Cuisine American
Servings 4 serving


  • 12 ounces lump crab meat drained and checked for shells
  • 1 large russet potato diced 1/2 inch size
  • 1 tablespoon butter
  • 1/4 cup onion diced
  • 2 cups milk
  • 1 tablespoon flour
  • 1/2 cup cream or half and half milk
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon spice and herb blend
  • A pinch of nutmeg freshly grated
  • 1 tablespoon sherry


  • Cook in a double boiler or heavy large sauce pan to prevent scorching.
  • When using canned crab meat, check for shells; set aside.
  • Peel and dice the potato, cook until soft; drain and set aside.
  • Heat the milk and have ready to add to the mixture.
  • Melt the butter in the double boiler or sauce pan.
  • Add the onion and cook until it is soft and translucent
  • Add the crab meat and potato and stir in the heated milk.
  • Stir the flour and cream together to a smooth paste and pour into the milk mixture.
  • Add the Worcestershire sauce, Flavour-Enhancer Spice Blend, grated nutmeg and sherry.
  • Cook over low heat for 30 minutes without letting soup come to a boil.


Frozen crab legs or imitation crab meat can also be used in place of the canned crab meat. The soup could be made smoother and thicker by pureeing. Family preference is to have chunky soup.----------------------------------------------------
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