This is a delicious seafood soup made with prawns and crab meat. Garnish with finely sliced spring onions.
This was such a disappointment. I should have known better when I saw that the recipe called for a half cup of wine to only 1-1/2 cups of cream. It ended up being way too thick and with an overwhelming taste of wine which was most unpleasant. If you still insist on making this, at least reduce both the wine and the flour by half. - 26 Apr 2008 (Review from Allrecipes USA and Canada)
This was a wonderful base to start experimenting with. We tried this recipe last night. After some changes we think we have found the perfect cream of crab soup. Being Marylanders we know cream of crab! Our changes – no salt, we used black pepper instead of white, 1 tablespoon of onion, leave out the shrimp – we tried it with and without, ¼ pound crab meat is enough, used 1/8 cup regular sherry (not cooking sherry) instead of the wine which really doesn't go with crab like sherry does and Old Bay sprinkled on top. With these changes it really is as good as the cream of crab soup you find at the best Maryland restaurants. - 14 Jan 2007 (Review from Allrecipes USA and Canada)
Absolutely delicious! I went ahead and make it with just a 1/4 cup of wine. I tried both with all shrimp and all crab, but I liked it better with all shrimp. It tasted like something you would get at an expensive restaurant. It was real easy to make, too. I think that it was meant to be used as a small appetizer served in a cup, thats why the servings are so small. It does, however make a generous 2 servings, if you are using it as a main dish (especially since its SO filling!). I served it with cheese-garlic biscuits, a winning combo. - 18 Sep 2002 (Review from Allrecipes USA and Canada)