Ingredients
-
2 (14 ounce) cans cream of celery soup
-
2 (14 ounce) cans cream of mushroom soup
-
2 cups lump crab or 2 cups imitation crabmeat
-
1/3 cup crab roe
-
4 egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe)
-
1/2 pint heavy whipping cream
-
1/8 teaspoon pepper
-
4 fluid ounces cream sherry
-
1/8 teaspoon Old Bay Seasoning
-
1/8 teaspoon garlic granules
-
1/2 teaspoon curry powder
-
3 crab claws or 3 crab, segments
-
1 dash paprika, for color
Instructions
- Mix both Cream of Celery and Cream of Mushroom soups in a pot.
- Add the crab meat, the claws and crab segments and slowly bring to a light boil.
- Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
- Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
- Serve and lightly sprinkle paprika on top of each serving.