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.