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  Added: Jul 20, 2006  •  Visited (922)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cream Of Crab Soup
What You Need:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups fish stock, or substitute fresh or canned chicken stock, thoroughly skimmed of all fat
  • 2 hard-cooked eggs, peeled and finely mashed with a fork
  • 1½ cups light cream
  • 1½ cups milk
  • 2 teaspoons salt
  • 1/8 teaspoon white pepper
  • 1 pound fresh, frozen or canned crab meat, drained and picked over to remove all bits of shell and cartilage
  • ¼ cup pale dry sherry
  • ¼ cup strained fresh lime juice
  • A dash of Angostura bitters

  • How To Cook:
    1. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.

    2. Pour in about ½ cup of the fish stock (or degreased chicken stock) and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.

    3. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour. Stir in the eggs, then add the remaining 2½ cups of stock, the cream, milk, salt and pepper.

    4. Still stirring, bring to a boil over high heat. Reduce the heat to moderate and add the crab meat, sherry, lime juice and bitters. Cook for 2 or 3 minutes to heat the crab meat through.

    5. Taste for seasoning and serve at once from a heated tureen or in individual soup plates.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Barbados
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Dairy » Cream
    Dish » Soup

     





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