- 1 1/2 sticks butter
- 1/2 cup finely chopped sweet onion
- 1/2 cup finely chopped celery
- 3 cloves garlic, smashed
- Pinch white pepper
- 1 cup all-purpose flour
- 1 bottle clam juice
- 1 quart half-and-half
- 3 tablespoons sweet cream sherry
- 1 pound crabmeat
- Seafood seasoning (recommended: Old Bay)
- 1 cup whole milk, if needed
- 1/2 cup masago (smelt roe)
Melt the butter in large saucepan over low heat. Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes. Add freshly cracked white pepper and stir in the flour to make a light roux. Set the roux aside.
Slowly whisk the clam juice mixture into the roux. Stir in the sherry and fold in the crabmeat. Add seafood seasoning, to taste. Slowly reheat the sauce. (DO NOT BOIL!) If necessary, add milk to desired consistency. This should be a thick soup, so go slow with the milk.
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