Crab Soup RecipeCrab soup recipe If you love crabmeat, you are going to love this delightful soup. This soup is simple to make, but it is good enough to offer as a high-class appetizer when serving at your next dinner party. It is a hearty soup that will impress even your most distinguished guests.
This crab soup recipe is healthy and delicious, and you and your family can enjoy it even for a family dinnertime together. It is rich in flavor and if you are feeling particularly generous, you can always add a bit of extra crabmeat to ooh those at your table.
You will need a good fish stock to get started with, and if you do not already have one that is your favorite, you might want to try the one in the soup stock section of this website. Just use the navigation menu at the left to make your selection.
It is not hard to find fresh or frozen crabmeat at your local supermarket, but if like you can always use the canned variety. Garnish with a bit of chopped parsley, and serve it with crusty bread and salad and you have dinner made.
INGREDIENTS12 oz crab meat 4 tbsp butter 1 cup milk 1 lg shallot (finely chopped) 4 tbsp flour (all purpose) 1 1/2 cup fish stock 1 1/4 cup heavy cream 4 tbsp dry sherry to taste salt and white pepper to taste
1. Melt butter in a sauce pan over very low heat. Add crab meat stir gently and add half the milk. Heat until bubbles appear around the edge. Remove from heat and set aside. 2. Melt other half of butter in a large sauce pan over low heat. Add the shallot and cook for 10 minutes stirring frequently until soft but not brown. 3. Stir in flour and cook for 2 minutes. Add fish stock and the rest of milk and bring to a boil stirring often. 4. Gradually add cream and season with salt and white pepper. Reduce heat and simmer for 10-15 minutes, shallots are soft and the soup is smooth and thick. 5. Stir in crab meat then stir in sherry and simmer for another 5 minutes until heated through. Taste and adjust seasoning and serve.
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