Gail’s She Crab Soup
In a large stockpot place water, bouillon, potatoes, carrots, and onion. Bring to a boil and cook vegetables until tender. Add crabmeat, salt, butter and soup. Stir until butter is melted and soup is smooth. Dissolve cornstarch in milk and add mixture to the pot. Add Old Bay Seasoning, paprika, chives, and parsley flakes. Stir over medium heat until thick and bubbly.
Lisa’s Notes: Gail Fuller took first place with this recipe at the NC State Fair back in 2003 and is still a favorite of mine. I like to serve it with fresh black pepper and sherry. It is spicy so cut back on the Old Bay and/or the paprika if you don’t like things that have some heat.