Recipe courtesy of Mark Johnson
Faux She-Crab Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 669
- Total Fat
- 45
- Saturated Fat
- 27
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 268
- Sodium
- 1336
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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)
Nutmeg
Crostini
Directions
- 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.
- In another saucepan, over low heat, combine the clam juice and the half-and-half. Heat slowly until the mixture almost comes to a simmer.
- 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.
- Ladle the soup into small serving bowls and top each with a dollop of masago. Grate fresh nutmeg on top and serve with crostini.