Cream of Crab Soup
Ingredients
1 and 1/2 lbs backfin crab meat | ||
1/2 stick unsalted butter | ||
1/3 cup flour | ||
1 cup clam juice | ||
dash of kosher salt and black pepper | ||
5 cups milk | ||
fresh parsley, chopped for garnish | ||
Oyster crackers for serving |
Directions:
- Remove all the cartilage from the crab meat, and set aside.
- Melt butter in a 3 quart saucepan, then blend in the flour and stir constantly until combined and smooth.
- Slowly stir in the clam juice and whisk until mixture is smooth. Season with a little salt and pepper.
- Add the milk and cook slowly, stirring constantly until thickened. Do not boil.
- Add crabmeat to milk mixture and gently stir until warmed through.
- Remove from the heat and serve garnished with parsley and oyster crackers.
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