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Cream of Crab Soup

By Cori Hench
  • 35 minutes
  • Serves

INGREDIENTS

1 lb

Lump crabmeat

1 cup

Corn, frozen

1/2

Onion, medium

1/2 tsp

Parsley flakes

1

Potato, medium

1/3 cup

Flour

1 tbsp

Old bay seasoning

1/4 cup

Butter

4 cups

Milk of half and half