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Tuesday, October 22, 2019

Shell yeah – time to savor Cream of Crab Soup - Boston Herald

Just as New Englanders love clam chowder, folks in the mid-Atlantic are crazy about crab soup. Sweet crab and cream with celery undertones and, of course, the quintessential Old Bay Seasoning combine to make this chowder alternative a winner. Give it a try!

MARYLAND CREAM OF CRAB SOUP – LEGAL SEA FOODS

½ c. onions, small dice

2 t. Old Bay Seasoning

2 t. crab essence paste

½ c. celery, small dice

1 pt. fish stock or clam broth

1 qt. heavy cream

¼ c. fresh squeezed lemon juice

¾  c. unsalted butter

¾  c. flour

White pepper (to taste)

Kosher salt (to taste)

1 lb. jumbo lump crab meat

3 t. snipped fresh chives

In a stock pot, melt butter over medium heat. Add onions, celery, Old Bay Seasoning and crab essence paste. Stir until vegetables are soft (8-10 minutes).

Add flour and stir to make a roux. Cook on medium low heat for 5 minutes, but be careful not to let brown.

Slowly add fish stock and heavy cream. Stir and bring to a boil. Soup should thicken.

Turn heat down to simmer and cook for 20 minutes, letting flavors develop.

Add lemon juice, salt and pepper to taste.

Place 2 oz. of lump crab meat in each bowl, ladle soup over the crab and garnish with chives and a dash of Old Bay Seasoning. Serves 8.

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"cream" - Google News
October 23, 2019 at 11:09AM
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Shell yeah – time to savor Cream of Crab Soup - Boston Herald
"cream" - Google News
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