Creamed Crab Soup

Recipe by: Makers of LACTAID® Brand Products

Chunks of crabmeat and potatoes float in a creamy broth flavored with mustard, thyme, and Old Bay® seasoning.

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

3 tablespoons butter

1 onion, finely chopped

2 potatoes, peeled and cut into medium dice

2 teaspoons Old Bay® Seasoning

1 tablespoon dry mustard

1 tablespoon fresh thyme

1/3 cup all purpose flour

1/8 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon black pepper

6 cups LACTAID® Reduced Fat Milk

1 pound backfin or chunk crab meat

2 tablespoons chopped parsley

2 tablespoons dry sherry (optional)

2 tablespoons chopped scallions

Melt butter in a large pot over medium high heat. Add the onion and cook 2-3 minutes or until aromatic.
Add potatoes, Old Bay(R) seasoning, mustard, and thyme. Reduce heat to low and cook, stirring often, until the potatoes are just tender, about 15-20 minutes.
Remove from the heat and stir in the flour, cayenne, salt and pepper. Mix well. Return to medium heat and stir constantly for 1-2 minutes to cook the flour. Remove from heat again and slowly pour in the LACTAID® Reduced Fat Milk, while stirring constantly to prevent lumps. Return to heat and cook over medium-low heat, stirring frequently until thickened, about 5-6 minutes.
Add the crabmeat and parsley. Simmer over low heat 5-8 minutes or until heated through.
Stir in sherry, if desired, and top with chopped scallions just before serving.