About this recipe: A wonderfully delicious soup. This soup is lusciously thick and creamy, with crab meat dotted throughout. Serve as a starter or as a main, with crusty bread rolls.
This is awesome soup! The 2 keys to this soup are 1)Avoid the salt 2) Don't serve this soup on the day you make it. If this soup got a bad review, it was because it was served too soon. The gravy leaves a strange aftertaste on the day made but if you wait a day the crab overcomes the strange taste and makes this a great soup! We did add extra crab meat and a little more old bay. - 09 Oct 2002 (Review from Allrecipes US | Canada)
The soup was excellent but as I made it, I made a few adjustments. The wine seemed too strong for my liking so I added only half a cup, when I sampled it before I added the salt I thought it was salty enough therefore I didn't add any at all, and instead of the gravy mix I added one can of cream of celery with one quarter cup of heavy whipping cream. Everyone who tried it thought it was definately restaurant quality. - 03 Jan 2003 (Review from Allrecipes US | Canada)
This was very good and easy. I also had a problem finding white gravy mix so I used McCormicks white sauce blend. My husband loved it. I thought it was a little salty so I will cut down on that next time. I will make it again. - 30 Jan 2002 (Review from Allrecipes US | Canada)