Ingredients

• 1 tablespoon unsalted butter
• 1 medium onion
• 1/2 pound fresh lump crab meat
• 4 cups low-sodium chicken broth
• 1 cup half & half creamer
• 2 tablespoons cornstarch
• 1/4 teaspoon Old Bay Seasoning®
• 1/8 teaspoon dill weed
• 1/8 teaspoon black pepper

Preparation

1. Melt butter in a large pot over moderate heat.
2. Chop onion and add to pot. Cook, stirring until onion becomes soft and transparent.
3. Add crab meat. Cook 2 to 3 minutes, stirring constantly.
4. Add chicken broth and bring mixture to a boil. Reduce heat to low.
5. Combine half & half creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil.
6. Add dill weed, Old Bay seasoning® and pepper to soup. Ready to serve.

Helpful hints

• Fresh Maryland lump crabmeat is best, but other varieties or imitation crab can be used if unavailable.
• Old Bay Seasoning® is a popular seasoning made from celery seed, salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice ginger, mace, cardamom, cinnamon, and paprika. It contains 160 mg sodium for 1/4 teaspoon. If unavailable, substitute another low-sodium seasoning or spice mix.
• Look for low-sodium broth containing less than 250 mg sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium. Reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving is also a good choice in limited amounts.