Frank's Cream of Crab Soup

• butter↗6 tablespoons
• small potatoes, peeled and cut into medium dice↗2 cups
• small onion, finely diced↗1 1
• dry mustard1 tablespoon
• salt↗1 teaspoon
• Old Bay Seasoning2 tablespoons
• flour↗1⁄4 cup
• pepper↗1⁄4 teaspoon
• half-and-half↗4 cups
• milk↗2 cups
• crabmeat (picked over for shells)↗1 lb
• dry sherry (optional)↗2 tablespoons
• parsley↗1 tablespoon

Step-by-step instructions

1. 1

   In soup pot, melt the butter over medium heat.

2. 2

   Add onion, saute for 2-3 minutes.

3. 3

   Add potatoes, old bay, and mustard.

4. 4

   Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.

5. 5

   Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.

6. 6

   Slowly pour in half and half and milk, stirring constantly.

7. 7

   Cook over med-low heat, stirring often until thickened.

8. 8

   Add the crabmeat, simmer about 15-20 minutes.

9. 9

   When ready to serve, stir in sherry and parsley.