Photo: Crab Soup Recipe
Ingredients
- 3/4 cup chopped green onion, with tops
- 2 teaspoons minced garlic
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons all-purpose flour
- 2 cups fish stock
- 1 cup heavy cream
- 1 cup milk
- 1 pound crabmeat, picked free of shell
- 1/4 cup sherry
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup freshly grated Parmesan
- 1/2 cup chopped fresh chives
Directions
Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.
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By rafiqmaknyus
on February 07, 2012
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very tasty, I like it
By KellyASmith
on September 12, 2011
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I thought it was ok at best. I had to make some changes to it. I thought it was too thin. It was like milk with crab in it. So I made another rue with a half stick of butter and more flour. I also added another 3/4 cups of green onion. I also added more parm right to the soup while it cooked. It seemed better, but still needed something.
By Guitarguy80
on June 29, 2011
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I like this recipe. Those looking for a quick crab soup need look no further. However, if you have visited South Carolina and outlying areas and are seeking an authentic She Crab Soup, this misses the mark just a bit. All-in-all, a good recipe, though.
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