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Creamy Crab Soup RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


1 Tblsp butter
1 tsp all purpose flour
1 quart milk
1/2 tsp grated onion
1/8 tsp ground mace
1/8 tsp ground black pepper
1/2 tsp Worcestershire sauce
1 tsp salt
2 cups fresh crab meat
6 Tblsp dry sherry
1/2 cup heavy whipping cream, whipped
1 Tblsp chopped fresh parsley

  • Fill the bottom of a double boiler halfway with water.
  • Bring to a low boil.
  • Melt butter in top of double boiler, add flour and stir until smooth. 
  • Gradually add milk, stirring constantly until smooth.
  • Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe.
  • Cook over simmering water for 20 minutes.
  • To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want).
  • Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley. 

Serves 4 - 6

Shirley Cline