KK'S CREAM OF CRAB SOUP
As a Maryland native growing up, crab was always plentiful, available and fresh - usually caught that day. Today I buy fresh lump or jumbo lump crab for this soup, depending on the audience. Using a lesser grade of crab won't give you the premium results you are probably seeking.
Provided by KK7707
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Gently remove cartilage from crab meat.
- Melt butter in a 2-3 quart sauce pan.
- Add the onion and cook 3-4 minutes - until translucent.
- Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
- Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
- Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
- Use a little of the liquid to thin the tomato paste and stir it back into the soup.
- Cook on med-low heat until thickened, but do not let it boil.
- Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
- Heat gently another 5 minutes and serve.
- Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
- A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.
Nutrition Facts : Calories 607.1, Fat 41.5, SaturatedFat 24.9, Cholesterol 219, Sodium 1484.3, Carbohydrate 22.1, Fiber 0.6, Sugar 11.7, Protein 31.1
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