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Crab Soup

Crab Soup

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Soup's on! This chowder-style soup brings a taste of the ocean to your dinner table. Our chunky crab topped cakes make it a cinch to prepare.


Ingredients and Steps


1/4 cup olive oil
1 medium diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme, chopped
2 tsp Old Bay Seasoning
1/3 cup all-purpose flour
28 oz chicken broth
1 cup whole milk
1/4 cup chopped fresh parsley
6 Jumbo Lump Crab Cakes (593), prepared

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1. Saute onion, carrots and celery in olive oil over medium heat for 6-8 minutes.

2. Stir in garlic, bay leaves, thyme and seasoning.

4. Mix together flour, chicken broth and milk. Stir until well blended and pour over vegetables.

5. Bring to a boil, then reduce heat and simmer uncovered 6-8 minutes. Stir occasionally.

6. Sprinkle crab cake chunks and parsley on top of soup to serve.

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