Crab Soup Margaret Jennings


 This recipe serves 8


  • 1 lb crabmeat, drained and picked over
  • 1/2 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 Tbs butter Butter, without salt
  • 2 cups Sauce Bechamel
  • 1 cup cream or more Cream, fluid, heavy whipping
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1/3 cup whiskey (scotch or rye)
  • 3 Tbs butter Butter, without salt
  • 3 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 1/4 cups liquid ( light cream,milk,chicken,fish or vegetable broth)
  • salt, pepper,nutmeg, tabasco


Step 1

Heat crabmeat in milk and butter. Prepare light bechamel sauce, and add the cream to it after it has come to a boil.

Step 2

Add crabmeat, and again bring to a boil. Season to taste, and add more cream if the soup needs thinning.

Step 3

Just before serving stir in the whiskey. Serve in heated cups with a sprinkling of finely chopped parsley

Step 4


Step 5

Combine butter and flour and cook over low heat for 2-3 mins, stirring gently with a whisk. Gradually pour in heated liquid while stirring and continue to stir until the mixture thickens

Step 6

Season to taste


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