cream of crab soup

The Captains Howerton

Welcome Aboard!  We are the Captains Howerton, recently wed and about to start our adventurous voyage throughout the world in our Albin Vega named Velocir.

In preparation for our trip, we decided to spend the weekend on Wye Island in the Chesapeake Bay.

We looked over our charts and consulted a cruising guide to get some good recommendations on anchorages.  Because the wind was NW we decided to anchor on the west side of the island to get a good breeze and keep away from bugs.

The sail up was slow in the low winds, and Velocir struggled to maintain boat speed with a lot of the larger power boat wakes.  We were quickly reminded how inconsiderate and unsafe other boaters can be, treating sailboats like obstacles in a race course.

As the wind died, we started the engine to make it in time for dinner.  We tucked into an unnamed cove where we were surrounded by marshes, birds and a light breeze that had picked up as we anchored.

In 7 ft of water, we forgot our color coordinated paint system for anchor chain and let out 75 ft…we weren’t going anywhere!

Grant jumped in the water for a quick swim and scrubbed our new waterline clean.

For dinner, we made our favorite Cream of Crab Soup recipe:

Ingredients

5 tbsp. flour

1 packet hollandaise mix

4 c. half and half

Lots of Old Bay

1/2 tsp. dry mustard

1/4 tsp. celery seed

1 c. whipping cream

2 small cans crab meat

Directions: Add all, stirring constantly!  Serve in bread bowls.

It was delicious, and a favorite of Grants.  He found the recipe himself and now we make it all the time.  When cruising, we still plan to keep it in our collection of boat recipes, but without refrigeration we will have to make it the first night we buy the perishable ingredients.

After dinner, we were treated to a lovely sunset as we played cards and dominoes on the foredeck.

Then…Grant ate the sun and the evening ended.