CRAB SOUP

Crab Soup image

Posted per request. I had this marked in a new cookbook to try. Just waiting for the summer and my seafood "connection" to get back to work.

Provided by Kim127

Categories Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 tablespoon flour
2 cups milk
2 cups heavy cream
1 small red onion, finely chopped
1/2 teaspoon mace
1/2 teaspoon fresh ground pepper
1 tablespoon Worcestershire sauce
1/2 lb crabmeat (fresh is best)
4 tablespoons dry sherry
1 dash paprika (optional)
3 ears cooked corn (optional)

Steps:

Melt the butter in the top of a double boiler and blend in flour until smooth.
Add the milk and cream, gradually, and stir constantly with a wire whisk.
Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
Cook slowly over a double boiler for 25 minutes, stirring frequently.
It should get to just below a boil.
Just before serving, add sherry and stir.
Pour into indiviual bowls and sprinkle with paprika.

Nutrition Facts : Calories 668.3, Fat 54.7, SaturatedFat 33.9, Cholesterol 219.2, Sodium 665.8, Carbohydrate 15.4, Fiber 0.4, Sugar 1.9, Protein 17.3

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