Recipe courtesy of Paula Deen

Crab Soup

Name: Crab Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 8 servings

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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.