• Potato and Crab Meat Soup

    1 vote
    Potato and Crab Meat Soup
    Prep: 20 min Cook: 30 min Servings: 4
    by Julia Ann Souders
    62 recipes
    This soup makes a good beginning for a holiday dinner for a light, late night supper to celebrate the holiday evening. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” and All rights reserved.


    • 12 ounces lump crab meat, drained and checked for shells
    • 1 large russet potato, diced 1/2 inch size
    • 1 tablespoon butter
    • 1/4 cup onion, diced
    • 2 cups milk
    • 1 tablespoon flour
    • 1/2 cup cream or half and half milk
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
    • 1 pinch of nutmeg, freshly grated
    • 1 tablespoon sherry


    1. Cook in a double boiler or heavy large sauce pan to prevent scorching.
    2. When using canned crab meat, check for shells; set aside.
    3. Peel and dice the potato, cook until soft; drain and set aside.
    4. Heat the milk and have ready to add to the mixture.
    5. Melt the butter in the double boiler or sauce pan.
    6. Add the onion and cook until it is soft and translucent.
    7. Add the crab meat and potato and stir in the heated milk.
    8. Stir the flour and cream together to a smooth paste and pour into the milk mixture.
    9. Add the Worcestershire sauce, Flavour-Enhancer spice Blend, grated nutmeg and sherry.
    10. Cook over low heat for 30 minute without letting soup come to a boil.

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    • Julia Ann Souders
      Julia Ann Souders
      Thank you. Do you have crabs available there without going with the frozen, imitation or canned crabs?
      • ShaleeDP
        I love crab meat soon.

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