Side Pannel
Maryland Cream of Crab Soup - Carrol's Creek
Maryland Cream of Crab Soup - Carrol's Creek
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Soups
Ingredients List
- 1 tb Butter
- 1 sm Onion, chopped
- 2 Whole cloves
- 1 lg Bay leaf
- 1 tb All-purpose flour
- 2 c Milk
- 1 c Whipping cream
- 1/8 ts Ground nutmeg
- 1/8 ts Cayenne pepper (or more)
- 1/2 lb Fresh crabmeat, picked over
- 8 oz Clam juice
- 1/4 c Dry Sherry
- 1/4 c Chopped fresh chives or
- --green onions
Directions
Melt butter in heavy large saucepan over medium heat. Add onion, cloves
and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle
with flour and stir 1 minute. Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.
Simmer until slightly thickened, anout 15 minutes.
Strain soup into bowl, pressing on solids to release liquid. Return liquid
to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until
thickened, about 15 minutes (do not boil). Season with additional cayenne
pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill.
Rewarm over low heat.)
Ladle soup into bowls; garnish with chives.
and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle
with flour and stir 1 minute. Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.
Simmer until slightly thickened, anout 15 minutes.
Strain soup into bowl, pressing on solids to release liquid. Return liquid
to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until
thickened, about 15 minutes (do not boil). Season with additional cayenne
pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill.
Rewarm over low heat.)
Ladle soup into bowls; garnish with chives.
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