This rich and delicately seasoned soup is impressive with its delectable morsels of crabmeat.
1/4 cup (1/2 stick) butter
1 medium onion, coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Parsley Flakes
1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)
Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil.
Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Stir in sherry, if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.