Blue crabs caught Saturday, Elk River, Maryland, by dear husband.
Crab and Cheddar Soup
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon white pepper
4 cups milk
1/2 pound grated cheddar cheese
dash Tabasco sauce or 1 teaspoon prepared brown mustard
(I like to add both)
2 cups crab meat, shell and cartilage removed
chopped chives
Chesapeake seafood seasoning to taste
In a saucepan melt butter and blend in salt, pepper and flour. Gradually add milk, stirring constantly until thickened. Add cheese, stirring over low heat until cheese melts. Add crab meat and heat very slowly. Garnish with chives and seafood seasoning. Perfect in a thermos with a loaf of crusty bread for a day on the river.
Recipe from Of Tide & Thyme
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