Being a self-proclaimed beach girl, I can tell you I have been to many resturants that have claimed to have the best cream of crab soup voted one by various organizations and people. I often get very excited when I see a sign hanging in the window or on the menu stating that they have been voted the best cream of crab soup, but in the end I wind up very disappointed. I have tried my hand at many recipes and have found that this by far is the easiest and best cream of crab soup recipe. You can’t go wrong with a crockpot right? I often tend to cook with using several recipes and conjoining them all together to make one dish.
Here is what you will need;
Old Bay ( to your taste)
Black Pepper; pinch to your taste
Parsley chopped (to your taste)
Lump Crab Meat
Crab Meat (your preference, I use the middle grade crab meat available in the seafood section)
Condensed milk 1 Can
Evaporated Milk 2 Cans
Cream of Celery Soup 2 Cans
Add cream of celery, condensed milk, evaporated milk, special crab, (hold lump until ready to serve) add in some old bay and parsley ( this is to your taste) put lid on crock pit and cook on low for 4 hours. I stir occasionally so that it doesn't get lumpy or curdle. When ready to serve I garnish with parsley, old bay,little pepper and throw some lumps of crab meat on top.