Award-Winning Maryland Cream Of Crab Soup

• 1 pint whole milk
• 1 quart half-and-half
• 2 pints heavy whipping cream
• 1 lb jumbo lump crab meat (only from Maryland will do!)
• 1 tablespoon fresh parsley, chopped
• 3 teaspoons Old Bay Seasoning
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• cornstarch
• water
• dry sherry, to taste

1. Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
2. To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

milk, cream, jumbo lump crab meat, fresh parsley, bay seasoning, butter, salt, pepper, cornstarch, water, sherry

Taken from www.food.com/recipe/award-winning-maryland-cream-of-crab-soup-508854 (may not work)