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.
"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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