She Crab Soup

by admin on March 12, 2010

3 Tbl. butter / Marg
6 – 8 oz. fresh crab roe
1 – 2 stalks celery diced
1/4 C dry sherry
1 – 2 scallions chopped
salt / pepper to taste
2 – 3 Tbl. flour
Old Bay Seasoning to taste
2 C fish stock or clam juice
2 C milk
2 C heavy cream
1 1/2 – 2 lb. chunked lump crab meat

In large pot melt butter/marg. Add celery and scallion, saute intil soft. Stir in the flour- making roux. Cook and stir 2 mins. to relieve flour of raw taste. Add stock or clam juice, milk and cream. Bring to simmer, stirring to blend smooth. (You may add Worstershire sauce to taste, if you desire) Add crab meat, roe, sherry, salt and pepper. Simmer to incorporate flavors. Serve topped with a dash or two of Old Bay and fresh parsley.

I enjoy it’s rich flavor. Even better the next day.

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