Caribbean Cream of Crab Soup


  • 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


  • 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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