If you live in the United States and it’s not cold where you live right now, please raise your hand.

No one. That’s what I thought.

As the temps began to drop a few nights ago, I thought it would be nice to have a creamy crab soup. I know what you’re thinking. I’m land-locked. It’s true. For a crab soup you can get away with a little lower quality crab meat than what you would use for a crab cake, but I still wanted something decent. As luck would have it, we were able to find blue crab at our local Sam’s. Who knew?

I looked for the perfect recipe and found one that sounded yummy at Tasty Kitchen. Nowadays, I pretty much skip Google and go straight there when I have a good idea of what I’m looking for. So many cooks assembled in one place! I love it. Really easy for me to add a recipe to my recipe box there and come back and find it later. And seriously, for someone like me that’s terribly useful. I lose stuff all the time. Like my phone. It had be lost for two days until I found it this evening.

In my purse.

Yes, my husband got a good laugh out of that.

Back to the soup!

The recipe I used was wendydarling‘s Cream of Crab Soup. YUM. Yum.

WARNING: Night time kitchen photos ahead.

First, you melt the butter.

Then add the flour and whisk it!

Try not to pause to take pictures. This stuff needs stirrin’.

A little bit at a time, add the cream. I subbed some of the cream with milk, because I’m trying not to kill my husband.

He’s taking steps in the right direction as well and is drinking water instead of Dr. Pepper these days. Hooray!

Get that all combined and then you’ll start adding the rest of the ingredients.

Now, when I got to this point I thought the soup was a little thick for my taste. So I added more milk. And then the sherry. That helped it, but what made it magnificent when I served it three days later (out of the freezer) was the addition of another cup of chicken broth and about 1/2 cup of sherry. Overall, the additions I would make to the original recipe (just to suit me – this is a lovely recipe on its own) are 2 cups milk, 1 and 1/2 cup sherry, and 2 cups chicken broth. There’s a lot of room here to make it the way you want it. Play with it a little!

Like I mentioned on Twitter after making this, I consider a recipe a success when my husband’s response to his first bite is, “Oh, baby.”

Oh, baby indeed!

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