Creamy Crab Soup
Ready In: 40 mins
Serves: 6
Ingredients
- 200 g crabmeat, thawed if frozen
- 2 tablespoons butter
- 1⁄2 cup onion, chopped finely
- 1⁄2 cup celery, chopped finely
- 2 tablespoons flour
- 1 dash cayenne
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 cup whipping cream
- 1 tablespoon pale dry sherry
- 1 teaspoon lemon juice
- chopped parsley
Directions
- Drain crab and remove bits of shell and cartilage.
- Cut the legs in pieces.
- Saute the onion and celery in butter for about 10 minutes.
- Blend in the flour and the seasonings.
- Add the milk, stirring and cooking until it is smooth and has a thick consistency.
- Puree the soup in a blender.
- Put the soup back in the pan and add the crab and cream.
- Garnish with parsley and enjoy!
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