Cream of Crab Soup
Cream Of Crab Soup is an moderately easy dinner. Made with 1 lb. jumbo lump crab meat, 1 small carrot, grated, 3 tbsp. unsalted butter, 3 tbsp. all-purpose flour and 2 c. half and half, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Remove any cartilage from the crab meat and set the crab aside.
In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer.
In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn).
Add roux to cream; bring back to a simmer and whisk until smooth.
Serve garnished with the chopped parsley and pass a cruet of sherry.
π· Perfect Pairings
Complete your meal with these
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