Cream of Crab Soup 1 lb. lump crab meat 1 pint half and half 1 pint milk 1 cup seafood stock stick butter cup flour 1 small onion, diced 1 stalk celery. diced 1 tsp. Cajun seasoning 1 tsp. Old Bay Salt and Tabasco to taste 2 tbs.'s parsley, chopped More
Maryland Crab Cakes with Horseradish-Sriracha Remoulade ~ These crab cakes use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious Horseradish-Sriracha Remoulade.