Side Pannel
Creamy Crab Soup
Ingredients List
- 1/2 lb Lump crabmeat
- 2 tb Butter or margarine
- 2 tb Flour
- 3 c Half-and-half or milk
- 1/8 ts White pepper
- 1 ts Chicken bouillon granules
- 1/4 c Dry sherry
- Chopped fresh parsley;
- -optional
Directions
Remove and discard cartilage from crabmeat; set aside. Melt butter in a
heavy saucepan over low heat; add flour, stirring until smooth. Cook 1
minute, stirring constantly. Gradually add half-and-half; cook over low
heat, stirring constantly, until thickened and bubbly. Stir in crabmeat,
bouillon granules, and pepper; cook over low heat 10 minutes (do not boil),
stirring frequently. Stir in sherry, and cook 1 minute. Garnish with
parsley, if desired.
heavy saucepan over low heat; add flour, stirring until smooth. Cook 1
minute, stirring constantly. Gradually add half-and-half; cook over low
heat, stirring constantly, until thickened and bubbly. Stir in crabmeat,
bouillon granules, and pepper; cook over low heat 10 minutes (do not boil),
stirring frequently. Stir in sherry, and cook 1 minute. Garnish with
parsley, if desired.
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