Caribbean Cream of Crab Soup
Ingredients
| 2 tbs unsalted butter | ||
| 2 tbs flour | ||
| 2 hard boiled eggs | ||
| juice and rind of 1 lime | ||
| 3 cups fish stock | ||
| 2 cups milk | ||
| 1 cup light cream | ||
| 1/2 lb crab meat, flaked | ||
| kosher salt and white pepper to taste | ||
| dash Angostura bitters | ||
| 1/4 cup dry sherry |
Directions:
- Melt butter in a saucepan and add the flour.
- Cook stirring, for a minute or two.
- Remove from the heat and add the eggs, mashing them to a smooth paste.
- Add the juice and lime rind, then the fish stock, milk, cream and crab meat.
- Return the sauce pan to the heat and simmer gently, stirring occasionally, for 10 minutes.
- Season with salt and pepper, add the bitters and sherry and reheat gently.
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