Maryland Cream of Crab Soup

2 tablespoons butter
1 tablespoon flour
2 quarts half-and-half milk
1/2 chopped onion
1/2 cup chopped celery
Parsley, salt and pepper, to taste
1 pound lump crab meat
1/4 cup sherry
1/2 pint whipped cream (optional)

Melt butter in double boiler. Add flour and blend to form a roux. Slowly add half-and-half, stirring constantly. Add onion, parsley, celery and salt and pepper and cook until soup thickens. Add crab meat and sherry. Serve in individual dishes with a dollop of whipped cream on top, if desired.

Harbour House Cream of Crab Soup

My wife and I used to eat at the Harbor House restaurant in Annapolis in the '80s,sadly gone for some time. The cream of crab soup there was memorable, and the restaurant handed out the recipe for this along with other popular entrees, on a brochure. We've made the recipe many times over the years, enjoying it each time, but it never seemed to be exactly the same as what they served at the restaurant. The original always seemed creamier when we'd go there, so I suspect milk was not what was used in Annapolis.

1 pound backfin crab meat
4 tablespoons butter
1/3 cup flour
1 cup chicken broth [shrimp stock or clam juice]
1/4 teaspoon pepper
5 cups milk [half-and-half]
Salt, to taste

Pick over crab meat to remove shells or cartilage. Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes, until slightly thickened. add milk and cook slowly, stirring constantly, until thickened. Don't boil. Add crab meat to milk mixture and salt to taste. Remove from heat. Serves 6 to 8.

Note: Sherry may be served on the side, or a few dashes may be added to the soup just before serving.

Note 2: Several readers mentioned that they like to cook the soup in the top of a double boiler to avoid scorching. Another reader said she transfers the soup to a crockpot after it's made to keep it warm until serving time.