Delicious springtime soup. The crab is optional but I think it makes the soup so great. You can substitute prawns for the crab, if you'd like.
Used different ingredients. Used Yukon gold potatoes. Also, put the chicken stock in before adding the flour. Our blendeer wasn't big enough for all the soup, so we split it into three sections, then put the blended soup into a different pot. - 16 Apr 2010
So delicious. The directions were a little tricky - how do you make the flour smooth before you've added the chicken stock? Should be the other way around. But we figured it out, and it was fantastic. Especially hot with the cold crab and sour cream mix. Almost like the soup I had in a restaurant ten years ago, only that was with lobster (a special occasion). Great for asparagus season! - 16 Apr 2010
As it stands this is quite a tasty recipe but, as one reviewer pointed out, it needed something extra and for us that was curry paste (or powder). Gives it an interesting flavor and goes well with the other ingredients. - 24 Jun 2008 (Review from Allrecipes US | Canada)