AUNT NANCY'S CREAM OF CRAB SOUP

Aunt Nancy's Cream of Crab Soup image

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

1/4 cup butter, cubed
1 teaspoon chicken bouillon granules
2 tablespoons finely grated onion
1/4 cup cornstarch
4 cups half-and-half cream
1 pound jumbo lump crabmeat, drained
1 tablespoon grated Parmesan cheese
2 teaspoons seafood seasoning
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 tablespoons sherry
Additional nutmeg

Steps:

In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.

Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.