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CRAB SOUP

2 oz. Butter
¼ cup chopped onion and carrot (equal parts)
¼ cup chopped celery
2 oz. Flour
2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
½ cup heavy cream
2 cup milk
2 cup crab stock or fish base and water, clam juice
1 oz. Sherry
½ lb. Crabmeat (lump)
salt & pepper to taste

1. Melt the butter and sweat the onions, carrots, and celery in a soup pot over medium heat.
2. Stir in the flour to make a roux.
3. After cooking out roux, add stock cream and milk. Bring to a boil.
4. Add remaining ingredients, except for crabmeat and simmer for 20 minutes.
5. Add ½ crab to soup and garnish with other half and fritters.
6. For she-crab soup, add 2 oz. Crab roe, available in spring only.