Award Winning Maryland Cream of Crab Soup

1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as desired for thickening)

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 to thicken soup.

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